The Duck’s Digest
The Tartiflette
The Famous Mountain Dish
The recipe for tartiflette is relatively simple to make. To ensure it has a delicious and pronounced taste, make sure to choose a tasty and creamy Reblochon cheese. A farmhouse Reblochon is always preferable.
From The Duck’s Digest kitchen
Tartiflette
- Yield
- 4 servings
- Difficulty
- intermediate
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
Ingredients
- 1 kgfirm-fleshed potatoes
- 250 gbacon or ventreche de bigorre
- 200 gonions
- 500 gReblochon
- 100 gcreme fraiche ( purists do not add this )
- 2 tbspolive oil
Method
- 1
Peel the potatoes, cut them into cubes, and rinse them.
- 2
Thinly slice the onions and gently sauté them in olive oil. When the onions become translucent, add the previously diced potatoes. Add the bacon, cook the potatoes and then add the cream.
- 3
Preheat the oven to 200°C (Thermostat 6/7).
- 4
Scrape the crust of your Reblochon to bring back its orange color and cut it in half horizontally (as shown in the picture).
- 5
Pour the cream/potato/bacon mixture into your favorite dish and cover everything with the two halves of Reblochon (crust up and flesh against the potatoes)!
- 6
Bake for 25 minutes and it's ready!
Originating in the 13th century in Thônes in the Aravis massif, the production area of Reblochon now covers almost all of Haute-Savoie department and the Val d'Arly in Savoie. It is produced from the milk of regional cows: mostly Abondances but also Tarentaises and Montbéliardes. There are two types of Reblochon recognizable by the color of the casein pellet:
- Farmhouse Reblochon (green pellet) is made entirely on the farm twice a day.
- Dairy or fruitière Reblochon (red pellet) is made from milk collected from several producers in the production area. The casein pellets are a guarantee of quality and traceability of Reblochons.
Reblochon derives its name from the Savoyard term "re-blocher" meaning in the 16th century "to milk a second time", or reblasse, from a name given to a local fraud. Tradition has it that the farmers of the massif would milk first for the owner (usually the abbeys), and a second time after nightfall for themselves.
This cheese, which can also be eaten raw, slightly runny, cooked, or even in a salad, remains one of the most emblematic of the mountains!