Sunday, March 2, 2014

Reblochon Means Tartiflette

 We got to lay our hands on some Reblochon, not available in the states.  The milk used to make this cheese is not pasteurised, thus making it ineligible for import into the United States of Silly Rules.

What a lovely treat to come across here in Britain, however.

 Reblochon is a soft, washed rind, French cheese.  Common to the Alps region, it is a A.O.C. controlled product.

It was lovely to finally make a proper batch of Tartifilette. A very simple recipe, that can be served as a meal with a side salad and a glass of preferably, white wine.

6 med. potatoes and 3 cloves of garlic, crushed and small diced shallots, then steamed until slightly tender.  Place in a casserole making sure the garlic is distributed.  Between each layer of potatoes, sprinkle rendered lardons and a splash of white wine. Season with salt and pepper.  Moisten with a splash, or two of cream.  Top the whole lot with the Reblochon and cook through in the oven, until the cheese is all melty and browned on top.  


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