Molten cheese oozing between layers of potatoes and smoky crispy bacon pieces – do I really need to say any more? As I write this recipe I am sorely tempted to sneak out to the shops an buy another Reblochon as I adore this recipe (my waistline less so…)
If you like cheese, but haven’t tried Reblochon before I implore you to try this Tartiflette recipe. However be warned this little number is not for the faint-hearted. It incredibly rich and will require you to have worked up an appetite, or to have a lazy afternoon ahead of you so that you may quietly slip into what I like to consider a ‘food coma’ (an afternoon of dozing in front of a fire).
Reblochon is an unpasteurised mountain cheese that comes from the Haute-Savoie in France – it has a soft rind that you can eat and a gooey middle. It has quite a strong smell so if you aren’t cooking with it straight away I would keep it in a Tupperware box in the fridge. That being said its taste is surprisingly delicate and nutty which matched with the waxy buttery potatoes and the saltiness of the lardons is absolutely scrummy. Definitely one to try this winter – Bon Appétit!
Preparation time: less than 1 hour
- ½ Reblochon cheese (200-250g)
- 6-8 small waxy potatoes (600-700g)
- ½ onion
- 150g smoked lardons
- Olive oil
- Preheat oven to 190°C.
- Peel the potatoes and cut into bite-sized pieces. Place in a saucepan with boiling water with a little salt and parboil for 10 minutes, drain and then set to one side.
- Finely dice the onion.
- On a high temperature, heat a little olive oil in a frying pan and fry off the onions and lardons for roughly 5 minutes until the lardons are golden brown and slightly crispy. Be careful to make sure the onions do not catch and burn during this step.
- Add the potatoes to the frying pan and season with salt and lots of freshly ground black pepper.
- Tip the potatoes into an oven proof dish.
- Cut the Reblochon into small wedges and then place on top of the potatoes.
- Bake for 15-20 minutes until the cheese is golden brown and bubbling.
Serving suggestion: Serve with slices of crusty French bread and a green salad with a sharp French dressing.