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!
My parents own an incredibly old Raclette machine that they were given as a wedding present many moons ago… Every once in a while it is dusted off, ready to be used to cook/grill the Raclette. I am not sure how safe our machine is but I don’t care as it transforms the Raclette into molten cheese that is absolutely delicious when served with crudités (raw vegetables), boiled new potatoes and cured meat.
As kids we used to love it when it was a Raclette night. However, there is one major downside to this type of supper – you have to wait your turn – not an easy feat when there are six of you … The fun side of cooking and eating Raclette this way is all about getting your timing right; taking your turn too early results in a minimal return of the cheese, whereas taking it too late means the vast majority of the cheese will end up on the base of the machine leaving it wide open to being pilfered by various members of the family…
Raclette is an expensive cheese to buy, so it is best bought when it is on offer. However, as a treat once in a while it is worth spending your money on… You can normally find it being sold in a deli, specialist cheese shop or, if you are very lucky, in the supermarket. Don’t panic if you don’t have a Raclette machine you can always melt it in a non-stick frying pan or on a griddle.
Raclette (amount will depend on how many people you are feeding)
boiled new potatoes (serve with butter)
carrots (cut into batons)
celery (cut into batons)
cauliflower (cut into manageable pieces)
mushrooms (cut into chunks)
red pepper (cut into batons)
radish (and any other vegetables you fancy)
cured meat (e.g. Rosetta salami, Parma ham, etc.)
1. Melt the cheese using your machine or in slices using a frying pan/griddle. Serve whilst hot with the other vegetables and meats that have been laid out on a large platter. Enjoy!