This is probably one of the most popular dishes in the Savoie and Haute Savoie departments. The main ingredient is Reblochon cheese as described in a previous post.
The visitors to the Savoie regions first heard of the tartiflette when it started appearing on menus in the mountains and at the ski stations, thus conveying an image of 'comfort food' and a warm friendly authenticity.
|Patates Reblochon, Chez Nanon, Les Gets|
|Lobster tartiflette the signature dish at |
Le Grand Ourse, Mont Chery
|Tartiflette, Le R'mize, Les Gets|
The ingredients of what is considered a traditional tartiflette would be potatoes, bacon lardons, onions and Reblochon. I have had tartiflette here with wild mushrooms added, seafood and lobster,
confit de canard (duck) even a tartiflette where the Reblochon has been replaced with goats cheese - Mon Dieu not sure what the locals would make of that! Another variation that I have seen frequently on menus is the 'Croziflette' made with the local Savoie pasta Crozets as described in a previous post.
Here is a recipe for a Tartiflette for 4 people - which is a combination of several recipes that I have found
1 kg Potatoes
1 whole reblochon
200g bacon lardons
250ml of cream or creme fraiche
splash of milk
- Peel the potatoes and cut them into evenly sized pieces.
- Cook the bacon lardons, no need for any oil as they make enough of their own, then add the onions and soften but don't brown.
- Then add the potatoes, cream, milk and season.
- Bring the mixture to the boil and allow to simmer for around 5 minutes, until the potatoes soften.
- Now tip everything into a large ovenproof dish.
- Cut the reblochon into slices - this can be done in a number of ways and is a matter of choice. Cut the reblochon in half horizontally and then into triangles and place over the top, or cut into slices and arrange on the top.
- Cook in a pre-heated oven at 180 or 160 for fan ovens for about 25 - 30 minutes unti the potatoes are tender and cooked through.
I will be posting more recipes using Reblochon soon...