Issue No. 13

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 partcooked
(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.