Reblochon Potatoes & Tartiflette Savoyarde

Serves     4

Prep time     15 minutes

Cook time     25 minutes

This is a recipe inspired by our many visits to the Savoie Region in France which is famous for their Reblochon Cheese.

This dish is rich and indulgent and sadly not for those counting calories!

You can choose to omit the smoked lardon for a vegetarian option, and we always serve this at Christmas with a Baked Ham and Spiced Red Cabbage.    This recipe is a combination of mine and for the Tartiflette from Ski Lodge.

Ingredients:

    1.2kg potatoes, peeled and cut into quarters

    200g smoked lardons (or smoked streaky bacon cut into small pieces) OPTIONAL FOR VEGETARIAN VERSION

    2 large pink or red onions, peeled and diced (or 10 pink shallots)

    2 cloves garlic, peeled and finely diced

    150mls dry white wine

    1 x 500g Reblochon cheese (A wheel of Reblochon)

    6 tablespoons crème fraiche or single cream

    butter

   salt and pepper

AND THIS IS WHAT YOU DO....

1. Pre-heat the oven to 200C/400F/Gas mark 6 and butter an oven-proof gratin dish or shallow casserole dish.
   
   
2. Boil the potatoes until just soft. Drain them and allow them to cool before cutting them into slices.
   
   
3. Meanwhile, fry the lardons (or bacon pieces), onions and garlic until the lardons are crisp and the onions and garlic are soft and translucent. (OMIT THE LARDONS IF YOU JUST WANT A VEGETARIAN VERSION)
   
   
4. Add half of the wine to the lardons and onion mixture, turn the heat up and de-glaze the wine for 2 to 3 minutes until half of it has cooked down with the other ingredients.
   
   
5. Add the cooked potatoes to the lardon and onion mixture and gently mix together. Spoon half of the mixture into the prepared dish.
   
   
6. Cut the Reblochon cheese in half through the centre, and the cut the two halves into cube.
   
   
7. Scatter half of the Reblochon cheese cubes over the lardon and onion mixture, crust side up, then spoon the remaining lardon and onion mixture over the top.
   
   
8. Pour over the remaining wine and spoon the crème fraiche (or single cream) over the top.    Season with salt (not too much as the lardons are salty) and pepper.
   
   
9. Scatter the rest of the Reblochon cheese cubes over the top, crust side up again, and bake for 20 to 25 minutes until the cheese has melted and the tartiflette is golden brown and bubbling.
   
   
10. This dish can also just be served with crusty bread and a french dressed salad for an easy supper or lunch.