Tariflette with Reblechon

Ingredients For the Tartiflette with Reblechon recipe: Cheese: 1 Farm made, AOC Reblochon de Savoie, well-matured 1kg potatoes 200g smoked cubes of bacon 200g diced onions Oil (2 tablespoons) Garlic, salt, pepper The Recipe Peel the potatoes, dice them up, rinse them and then pat them dry using a clean tea towel. Heat the oil in a pan and fry off the onions until soft, then add the potatoes. Cook until the potatoes are golden on each side, add the bacon cubes and fry until golden. The quality of the tartiflette will depend on the quality of the cheese used. See you cheese monger who will help you choose a good Reblochon. Scrub the rind of the Reblochon, and cut it intwo or four. To cook the tartiflette, prepare a gratin dish by rubbing the sides and bottom with garlic. Preheat the oven at 200°C (gas mark 6-7) In the gratin dish, pour in a layer of potatoes and bacon, then add a layer of Reblochon on top, using half of the cheese, then add another layer of potatoes, and finish by adding the rest of the Reblochon (with the rind facing the potatoes) and then put the tartiflette in the oven and leave to cook for around 20 minutes, until the Reblochon has melted and made a gratin. Survey the Tartiflette whilst it is cooking to ensure that it does not produce too much fat. Enjoy whilst it is hot!

History of the Tartiflette

History of the Tartiflette The Tartiflette is in fact not a tradition mountain dish, it was discovered in the 1980s. This modern recipe was inspired by a traditional dish called �??la pela�??: a gratin of potatoes, onions and cheese, cooked in a long handled pan called a �??pela.�?? The recipe was made in the 1980s by the Interprofessional Association of Reblechon to increase sales of the cheese. The name Tartiflette comes from the name for potato in Savoy �??tartifla�?? a term which is also �??tartifle�?? in provençal. The people of Savoy only started to talk about the Tartiflette dish when it appeared on the menus of the winter sport restaurants, giving an image of conviviality, authenticity and a sense of the produce of the area. Today, the people of Savoy have come up with many variants of the dish. Even though it isn�??t an ancestral dish, this dish is still popular. There are many regional Tartiflette contests and gatherings organised. The record for the biggest ever Tartiflette belongs to the commune of Meulan, with a giant tartiflette composed of 3 tonnes of Reblochon, 100kg of bacon and 60kg of onions, which fed 200,000 people!