Tartiflette Savoyarde with Reblochon Cheese
by
Karen Burns Booth
Tartiflette is a baked gratin of potatoes, onions (or shallots), lardons (bacon), wine, cream and cheese. It's a staple of ski lodge or chalet suppers. The dish originates from the Savoy (Savoie) region of France, famous for its skiing resorts, cheese and charcuterie.
This is an adaption of the classic regional dish, made with Reblochon (see page 22) which melts like a dream creating an unctuous and creamy cheese sauce. There really isn’t another dish that is as comforting as Tartiflette on a cold winter’s day; the combination of soft potatoes, crisp lardons, golden onions all bound in a silky cheese sauce with a tasty, crunchy golden-brown topping is heaven in a bowl. It’s well worth the effort hunting out a large Reblochon cheese too, although Brie or Camembert will work if the cheese hunt proves fruitless. Enjoy it with a large bowl of salad, cornichons and an acre or two of crusty bread.
Vegetarians can omit the lardons and add fried mushrooms. The dish can be part-cooked (as in the potatoes boiled and the onions and bacon fried) and assembled, and it can then be popped in the fridge until you need to bake it – just remember to take it out half an hour beforehand to bring it to room temperature, which makes it a fabulous recipe to have prepared for any family supper, especially handy for after work or over the weekend.