Please don’t run away when you’ll read the ingredients of this recipe: cheese, potatoes, onions, bacon and white wine. I also have healthy recipes in the blog! But it’s winter, and we do, in France, love to eat melted cheese dishes when it’s cold or snowing outside, or after a nice day skiing.
I’m often asked for the original and traditional recipe of Reblochon cheese tartiflette but’s it’s actually quite a recent dish.
I was raised in the French Alps some time ago and this dish wasn’t popular yet as it have been invented in the 1980s by Reblochon producers organization who were searching for a new way of promoting their products. At that time we actually had traditions of cooking together potatoes, onion and bacon in a pan called the “pela”. There was also a dish called the “croute” (literally “crust”) accommodating leftovers of ham and cheese with white wine over stale bread. Home cooks in the Alps, as my mom use to do, served raclette by melting raclette cheese in the oven over potatoes in a baking dish, just the way we now prepare tartiflette. The name tartiflette comes from the local name for potatoes “tartifla”.
The ideal amount of cheese is of 1 Reblochon wheel for 4 serves, but if you’re afraid of getting a very rich dish, just have 1 wheel for 6, as in the below recipe. Please, never ever add cream as I can see in some recipes! If you want the tartiflette to be really creamy, choose a high quality cheese or increase the quantity of Reblochon.
Tartiflette, French Apls Reblochon Cheese Casserole
traditional dishes made of melted creamy cheese (Reblochon cheese) with potatoes and deli meat. The perfect meal in winter! It's made of potatoes, reblochon cheese and bacon. Delicious with a glass of wine ad a green salad.
Portions: 6 shares
FIRST READ THE MAIN STEPS OF THE RECIPE