This traditional Alpine dish combines Reblochon cheese, potatoes, and ham for a rich, hearty meal, ideal for a dinner after a day on the slopes.
Tartiflette de Savoie
PREPARATION AND COOKING 1 hour
6 medium potatoes, scrubbed
1 tablespoon butter
1 onion, peeled and minced
¼ cup dry white wine such as sauvignon
½ cup (2 ounces/60 g.) small smoked lardons
2 cups (50 cl.) cold heavy cream
½ lb (200 g.) Reblochon cheese
3 tablespoons chicken broth, vegetable broth or water
A generous ½ cup (2 ounces/60 g.) grated Beaufort cheese (similar to Gruyère)
- Put the potatoes in a saucepan and cover them with 1 quart (1 l.) water and 1 level tablespoon salt. Bring to a boil and simmer for 20-40 minutes, depending on the size of the potatoes. When they are finished, the tip of a knife will slide cleanly in and out of them. Drain.
- While the potatoes cook, melt the butter in another saucepan. When it foams, add the onion and cook over low heat for 3 minutes; the onion should not brown. Add the wine and simmer for 20 minutes.
- When the potatoes are cool enough to handle, peel them and chop them into large chunks.
- Preheat the oven to 480 degrees fahrenheit/240 degrees celsius.
- In a large bowl, gently mix the potato chunks with the lardons and reduced wine. Pour the combination into a baking dish. Whip the chilled heavy cream.
- Remove the crust from the Reblochon and chop it into pieces. Put them in a baking dish and bake for 18 minutes; they should get warm but not too hot. Put the warmed cheese in a blender or food processor and blend briskly as you add the broth (or 3 tablespoons water if you have no broth). Add the whipped cream to the blended cheese. Taste for salt and pepper. Spread this creamy cheese over the top of the potatoes.
- Sprinkle the dish on the diagonal with the grated Beaufort cheese. Bake for 8-12 minutes. You want the tartiflette to get a little color. Serve very hot
from The Complete Robuchon by Joel Robuchon (Alfred A. Knopf, $35) Buy the book!