La Tartiflette

If you are going skiing in the Alps this winter, Do Do Do bring back a Reblochon, this might sound like a curious thing to do but there is a very good reason for it.

With a Reblochon, you can make a Tartiflette and that is heaven comfort food on a plate and will remind you of your holidays. Now, if you don't go skiing in the Alps this winter get yourself half a Reblochon from the local cheese shop, only half is what you will need for the Tartiflette, it is quite an expensive cheese. If the credit munch is biting then use a very runny Camembert. It won't be a Tartiflette but still good.

  • In a frying pan, melt the butter and fry potatoes, onion, salt and pepper,

  • When the potatoes have reached a nice golden colour, place them in an oven dish.

  • slice layers of reblochon over the mixture, including the crust which you will place on the top of the layers

  • put under the grill until the cheese is nicely melted.

about a pound of potatoes for half a reblochon, but it is entirely up to you.

Further reading: have a look at my version of tartiflette: La Tommiflette

and last but not least, be warned if you are flying back, Reblochon will not get through customs in hand luggage.

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