Comfort food at its very best especially during this freezing spell in France - Tartliflette - 'invented' in the 70's in the Alps, this recipe has certainly put Reblochon cheese on the map!
Potatoes, cheese, lardons, onions and white wine - not for 'operation transformation' but what a treat!
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| Our gîte in the snow |
Serves 6
1 kilo potatoes
1 bay leaf
2 onion(s) sliced
60g butter
150g pancetta or chopped smokey bacon
1 *Reblochon cheese 500g halved and sliced
Coarse salt and pepper
75ml white wine (optional)
Method
1.Boil
the potatoes with the bay leaf until al dente, about 15 mins.drain and set
aside. Peel and slice in to slices of
6mm.
2.
Meanwhile fry the onions and
pancetta or lardons in half the butter until soft. Remove from the pan. Melt
the remaining butter and add the potatoes. Cook for 5 mins then add the bacon
and fry together until the bacon is cooked and the onion is caramelised in the
juices. If using wine, add a splash and let it cook down into the other
ingredients.
Season well.
3.
In a buttered oven-proof dish, place
the sliced potatoes and lardon mix.
4.
Place the reblochon, crust up, on
top of the potatoes and lardon mix.
5.Bake
in a preheated, moderately hot oven until the cheese melts and bubbles. Allow
to cool slightly to avoid tongue-burning on cheese, and enjoy !
*The Reblochon can be replaced by Emmantal, Cantal,
Tomme from the Pyrenees or even a goat’s cheese – a great way for using up a
leftovers from a cheeseboard – just experiment in the happy knowledge that
potatoes, butter, lardons and melted cheese
go sooo well together – it doesn’t get much better than this !
