Reblochon season begins in May so it’s time to indulge in a Tartiflette. If you want to try a sophisticated version then we recommend the Chicken Tartiflette we posted this time last year but it does take a bit of time and effort. This one is much quicker and almost as tasty.
Wine Suggestion: We’d suggest an oaked Chardonnay that has a good balance between fruit and texture, but not too tropical or oily. We quite often go for the Rustenberg from Stellenbosch, or one of the Javillier Bourgogne Blancs as we have good access to these and they over-deliver in quality, but there are many other options you could choose.
Tartiflette – serves 4
- 500g new potatoes, sliced into 1cm thick slices
- 200g rindless streaky bacon, cut into 2 cm cubes
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 1 clove of garlic, crushed
- 100g cheddar or gruyere, grated
- a couple of sprigs of thyme, leaves removed and chopped
- 200ml cream
- 200g Reblochon cheese, sliced into thin wedges
Preheat the oven to 220C.
Cook the potato slices in boiling salted water until tender – start checking after 10 minutes, then drain.
Heat the olive oil in a frying pan and fry the bacon bits until light brown and crispy. Remove with a slotted spoon and set aside.
Cook the onion in the bacon fat for a few minutes until softened then add the garlic and cook for another minute.
Spread the cooked potatoes over the bottom of a baking dish. Scatter over the onion and garlic, then the cheddar cheese, thyme and bacon. Pour over the cream, season, and top with the slices of Reblochon.
Bake in the hot oven for 15-20 minute or until browned and bubbling.
Serve with a green salad.
Jono & Jules do food & wine 
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