We have had a mild winter here in Chicagoland but Tuesday evening it snowed and it was quite chilly. When it’s like that I love making comfort food. I was researching French Onion Soup and came across this lovely recipe for a Tartiflette on A Woman’s Paris website. The video was helpful and easy to follow but, Reblochon cheese cannot be found in the United States, per Janet Fletcher of SFGate, because of the “provisions in French and American law aimed at restricting the entry of soft and semisoft cheeses that might harbor listeria or other pathogens”.
I find the history of Reblochon fascinating. From its early inception, Reblochon cheese has been a renegade. During the 14th century the Landowners would tax the mountain farmers according to the amount of milk their herds produced. The farmers would therefore not fully milk the cows until after the landowner had measured the yield. The milk that remains is much richer, and was traditionally used by the farmers to make their own cheese.
Reblochon derives from the word ‘reblocher’ which when literally translated means ‘to pinch a cow’s udder again’. This refers to the practice of holding back some of the milk from the first milking.
Tartiflette was actually created in 1980 by the Union Interprofessional Reblochon to promote sales of the Reblochon cheese. (Wikipedia) Since it was in the Haute-Savoie Region of the Alps, it was served apres-ski and I’m sure it was a rockin hot hit.
This recipe can also be used for breakfast if you’re serving eggs. It’s very easy to make and it is one of those recipes that you can make the potatoes a few days ahead for another recipe and save some of the potatoes for this recipe.
Printable version: 2016 Tartiflette French Comfort Food
- 5 boiled medium potatoes skin on, sliced 1/8 of an inch
- 1 medium onion, sliced
- 1/2 lb uncured thick sliced bacon, cut into 1/2″ pieces
- 3 cloves garlic, minced
- 4 Springs of fresh Thyme, removed from the stem
- 1 Tablespoon Light Sour Cream
- 1/2 cup fresh parsley, coarsely chopped
- 1 round of Reblochon cheese (about 1 lb)/ or 3/4 of a brick of Gruyere cheese, grated
LTC how to make boiled potatoes: Put the potatoes and the 1 tsp. salt in a 5 qt pot, add water to cover the potatoes by 1 inche and bring to a boil over high heat. Cover and reduce the heat to simmer. Cook until tender when pierced with a fork, 25-30 minutes. Drain well in a colander. Potatoes should be cold when you slice them. Can be made a few days ahead.
In ovenproof skillet, cook the bacon till done. Drain on paper towels and reserve. Remove all but 2 Tablespoons of the bacon grease from the pan. Add the onions and cook on medium-high heat until onion slices are light golden. Add back the bacon, garlic and thyme. Cook for 3-4 minutes.
Bake at 350° for 35 minutes or till golden brown on top.
Serve with a side salad.