17 May 2013

Tartiflette: French Potato, Onion & Cheese Gratin


It was in Chamonix, France where I had my first tartiflette. It was in the middle of summer and the town was full of tourists.  Yes, I noticed the beauty of Mont Blanc but when you are walking in the middle of a big crowded town with a large dog taking you for a walk and lunch time is ticking away fast, the only thought I had at that moment was where to eat.  After our futile search for a place to sit down & eat, my husband and I eventually gave up and moved away from the town.  There, just about a kilometer or 2 away, we found the perfect open-air spot.  Our dog found his spot too under the shade of a tree while I ordered my very first tartiflette, the specialty of the region.  

It's actually a winter dish but they were still serving it.  It's a good thing they did because I loved it immediately after the first forkful I had.  Imagine potatoes, onions, lardons (French bacon) & reblochon cheese baked together in one rich dish.  It was marvelous!  And that taste from years ago remained in my mouth.  It's a very easy recipe but you will just be needing the right cheese to go with it which is the reblochon.  If you cannot find it, I guess brie or camembert, which are much easier to find, can be good alternatives.  

To go to the recipe, please click on this link that will connect you to SheKnows.com where I write my other recipes.  If you want to see the list of recipes that I have there, you can click on this link.  Thank you and enjoy the rest of your week!






9 comments:

  1. Love your gratin, it sounds like the ultimate comfort food! :)

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    1. Thank you Laura! It has all the ingredients for comfort food.

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  2. Anonymous18 May, 2013

    My absolute favorite! I sometimes make it with camembert. Still good! Kevin

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    1. Hi Kevin, Camembert is a good alternative. Thanks for letting me know!

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  3. This is right up my alley!! Cannot wait to make this

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    1. Thanks Kathryn. I hope you'll like it!

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  4. Could one use chevre? I try to use local products in my cooking.

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    1. Hi Pat, chevre is goat cheese while reblochon is cow's milk that has a slightly nutty taste. Can you find the Le Delice du Jura which is the closest thing to reblochon? If you are in the U.S., it can be found. Here's a link http://www.igourmet.com/shoppe/Le-Delice-du-Jura---Reblochon-style-Tomme.asp

      Other kinds of cheese that you can look for are in this link: http://escapehatchdallas.com/2010/06/28/the-cheese-monger%E2%80%99s-dilemma-i-want-my-reblochon/

      I hope that helps!

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  5. Hi Rowena,

    My friends sent me to your HuffPo article because I just posted a tartiflette recipe on my blog a few weeks ago. It is super delish isn't it? :-) In France I can just buy the ready-made "tartiflette cheese" which is probably Reblochon plus wine. I've made it a few times in this chilly weather.

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I would love to read what you think!