A French recipe - La Tartiflette

OK, OK it doesn't look like anything but really trust me, it is DIVIIIIIIINE!!!!
This is a classic French recipe from the region in the South of France called la Haute Savoie.
This is the region of France that is just next to Switzerland.
La Tartiflette is a very famous dish for skiing resorts in the Alps where you eat it after having spent the whole day on the slopes and you need heavy comfort food to find your energy back! And it does the trick!!
Living in London where local British food is not too exciting, it's good to know those French recipes!

The main and "exotic" ingredient is a special cheese called "Reblochon". For its characteristics, you'll be happy to know that my dear friend Wikipedia says: soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk!!
And it has a nutty taste that remains in mouth after its soft and uniform centre has been enjoyed -- mmhhh thx Wiki ;)

I don't know how easy it would be to find this cheese in the US, but it is possible to switch it to any cheese with the above description or also I read recipes with Brie camenbert cheeses. Although, after a quick search online, I see you can find it at Whole Foods, Rainbow, Farmstead Wines & Cheeses, etc... Really if you do this recipe, you need to have this cheese!!lol. For UK people, you can find it at Waitrose priced at £5 something ( I know it's not cheap but the rest of ingredients are basic and non expensive at all!!)



Enough writing!
Time for the recipe itself...


Now for this, you will find many versions online with or without onions (but for me it is essential because its sweet taste balances the strong cheese taste), and with or without cream (I don't put any cream because it's heavy enough!!!!!)


Ingredients for 2 people and as a minimum:

• 1 Reblochon (~10cm diameter)

• 1 big onion

• 2 big potatoes

• 1 pack of rashes of bacon (unsmoked) (here we have 8 rashes /pack and it was a good proportion)
• A bit of white wine (optional)

Recipe:

Cook your potatoes in boiling water - don't add salt because the cheese is salty enough. When they are almost cooked, remove them from water and slice them (thickness of 0.5cm each).

In a frying pan, add a bit of oil and cook bacon and onions together. When both are cooked, add a bit of white wine and leave it to simmer for 10 minutes.
Discard white wine from the bacon+onions and set aside.

In an oven dish:

• arrange a layer of slices of potatoes

• Sprinkle your bacon+onions on top of them

• Arrange a second layout of slices of potatoes

• Cut your reblochon in slices living the skin, and spread them on top of your dish

Put your dish in the oven for 25 minutes or until the reblochon has all melted, at 200 Celsius Degrees.

(Poor Fiance wanted more!!!)

Bon Appétit