Tartiflette is a dish from Haute-Savoie in the French Alps. It's one of these fascinating recipe which has been dreamt up by a PR company. In the 80's Reblochon cheese was not doing well, sales were plummeting. Therefore in order to promote it, the company decided to revamp an old Provencal dish called Pea by adding Reblochon on the top, named it Tartiflette,
In father's case, to fight obesity, he spends three weeks in Haute-Savoie and occasionally visits the local cheese-makers for the sake of his daughter's happiness... only...He chooses a Tomme de Savoie, posts it and it arrives packed in a special paper on which the Tartiflette recipe can be found. Well done, PR people this is what I called neatly wrapped.
Reblochon like Tommes are pasteurized cow's milk cheeses, therefore if you don't have any of the latter, here are some alternatives, experiment with Brie, Camembert, Gruyere, Emmental or Ballyoak and rename the dish, a briflette or a camemflette might win a few smiles around the table. In the meantime here is the
and Bingo, this much loved gratin made with potatoes, onions and....cheese on the top was almost an instant success. Not able to put my hand on Reblochon, instead I used Tomme de Savoie.
The reason behind this madness is easily explained. Each year, for the past 5 years, my father "fait une cure". This is an alien concept in the UK, it may specifically be French I don't know. Anyway, the French National Health Service pays for a course of three weeks treatment in a SPA town.
250gr of any of the cheeses named above, thinly sliced
2 potatoes sliced, up the proportions if you use a large dish
1 onion, sliced
In a frying pan, melt the butter and cook the onions and the potato slices thoroughly but don't let them brown.
Season well and transfer to an oven-dish,
Slice the cheese on the top
Cook in a preheated oven (medium heat) until the cheese has melted. For a bit of colour slide under the grill.