Gastronomy The regional recipe of the month: La tartiflette (Savoie)
2018-01-12 07:40:01 TV5MONDE

Did you just come home from your skiiing holiday in France and would you like to taste the atmosphere again? Prepare this month's recipe and it will be like you are back in France, in a cosy restaurant, enjoying a well-deserved break on the slopes.



The main ingredient of this oven dish is the Reblochon cheese. This type of cheese was already produced in the 13th century and got its name from the French word 'reblocher', the re-milking of the cows. At that time, the farmer had to hand over a large part of his milk to the landowner. After giving the agreed quantity, the cows were milked again to create this famous raw milk cheese. The cheese has the AOC certification. This abbreviation stands for ´Appellation d'Origine Contrôlée´, a French food quality protection certification.



2 kg potatoes
1 reblochon cheese
200g smoked bacon cubes
2 chopped onions
salt and pepper
200ml of crème fraîche
- Preheat the oven to 220 degrees
- Peel the potatoes, cut into slices of 0.5 cm and boil for 7 minutes in salted water
- Melt the butter in a big skillet
- Fry the chopped onion and add the bacon cubes shortly thereafter
- If the bacon has a nice colour, add the cooked potatoes and the crème fraiche and mix it all together
- Season with salt and pepper
- Put the potato mixture in an oven dish
- Cut the Reblochon cheese across so that you have two discs. Place them on the dish with the crust to the top
- Put the oven dish in the oven and take it out again after 20 minutes.
- Remove the crusts (they let go quite easily) and put the dish back in the oven for another 10 minutes before you can enjoy this delicious recipe
Since the dish is quite heavy, it goes perfectly served with a light green salad.
Bon appetit!
PLUS rediscover the "chalet in the mountains" experience albeit in a slightly more scif-fi way in the new series Anomalia.

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