Herdsman's Cheese and Potatoes
How to Make Tartiflette
Adapted from Les Halles Cookbook
Serves 4 people
1/2 pound potatoes
1 tablespoon vegetable oil
1/2 medium onion
1/4 pound slab bacon
1/2 cup white wine
1/2 pound Reblochon cheese
Salt and Pepper!
1. Soften the base
20 mins - cook the potatoes in water for 20 mins. Don't allow them to overcook or they will break up. You can leave the skins on.
2. Saute the crunch
1 min - Heat the vegetable oil in a frying pan.
5 mins - Cook the chopped onions for 5 mins.
5 mins - Saute the bacon for 5 mins.
10 mins - Add the potatoes, wine and season with salt (optional) and pepper.
3. Build the dish
Cover the bottom of a dish in the potato mixture, and tear a layer of cheese on top.
Repeat until you run out!
4. Bake the gooey in!
350F - Preheat oven.
20 mins - Bake the Tartiflette until gooey.
If you like this recipe, why not cook more french food from Les Halles Cookbook.
Here's what you need to know about the nutrition in this recipe and Reblochon cheese to be an expert!
It's from France!
It's cow's milk.
The name came from the milking technique which holds back a little milk. It literally means, to pinch a cow's udder again!
Enjoy the idea of milking (lol) a landowner like a 13th century french, Savoie herdsmen who made this cheese from the milk they kept behind from the system of bartering goods for rent.