Reblochon Potatoes or Tartiflette Savoyarde

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Serves: 8

Preparation Time: 15 minutes

Cooking 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.

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This is the most sensational way to prepare potatoes - you really should try this one!

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Ingredients:

 

• 2kg potatoes, peeled and cut in half (we used a large bag of King Edward Potatoes) 

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

• 2 large pink or red onions, peeled and finely sliced

• 1 head of  garlic, peeled and finely diced or minced

• 150mls dry white wine

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

• 450ml single cream or 6 tablespoons crème fraiche  

• 100g butter

• Sea Salt 

• Freshly ground Black Pepper

 

Method

 

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 cubes. 
    

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.