Tartiflette Savoyarde

I first had Tartiflette from my friend Didier's French restaurant. I instantly fell in love with it. It is French cuisine at its best, butter, cream and obviously Reblochon cheese. Reblochon is a French cheese that comes from the Alps region of Haute-Savoie, originally in the Thônes and Arly valleys. It is made from unpasteurized cow's milk and is very soft in texture and nutty in taste. This simple dish is a delectable unique taste of France and the distinctive taste of Reblochon makes it a must for everyone who loves and appreciates French cuisine. Give it a go and am quite sure you will love it. For 4 people you will need...

• 1 Petit Reblochon (200g), sliced in 1 cm slices
• 200ml crème fraiche
• 500g potatoes
• 150g bacon lardons
• 1 large onion, sliced
• Butter & olive oil for frying

1. Start by cooking potatoes with the skin on. Make sure you do not over cook them. Use a skewer to check if they are cooked. As soon as the skewer goes through take them off the heat. Peel them carefully and slice them in 1cm slices.
   
2. Heat some butter and olive oil in a frying pan and fry the onion until translucent and soft. Add the bacon lardons and cook until brown. 
3. Take the onion/bacon mixture out of the pan and in the same pan fry the potato slices until they are golden.
4. Preheat the oven to 200°C.
5. Put half the potato slices in a buttered small oval oven dish  and pour half of the cream and scatter half of the onion/bacon mixture. Repeat the process until you use all the potato slices, cream and onion/bacon mixture.
6. Now to finish the dish, place the Reblochon slices on top and bake for about 15-20 minutes until the cheese is melted. Serve hot with a glass of good French white wine.

Enjoy!!

R&A