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Where not taking any sides, we believe both are delicious! However, there has been a huge amount of customers stopping by our shop to find Reblochon for tartiflette. So, what is tartiflette? It is a potato based dish with onion, bacon, cream, white wine and cheese melted over the top (I know, it does sounds similar to potato bake).

In Australia, we are not allowed to import Reblochon due to the appellation criteria in which it must be made (using raw cow's milk). Australia does not allow any soft, raw milk cheeses to be imported (unfortunately), with the exception of Roquefort. Naturally, you have talented makers that create new cheeses, based on recipes and memories from trips or their lives overseas. This is how French cheese maker, Matthieu originating from Savoie created his delicious interpration of a Reblochon style, Mountain Man. We have a very simple tartiflette recipe that will have you coming back time and time again!

Tartiflette

Ingredients: 

• 1.5kg potatoes 
• 500g or 1 Wheel of Mountain Man (originally Reblochon)
• 150g speck
• 100g crème fraîche
• 100g dry white wine
• 3 onions 
• 3 tablespoons oil 
• 1 tablespoon salt 
• a pinch of white pepper 
• a pinch of nutmeg

Instructions:

1. Cook the Potatoes
   • Wash the firm-fleshed potatoes thoroughly.
   • Fill a large pot with water and add the salt.
   • Immerse the potatoes in the water and cook them for 20 minutes after boiling again.
2. Prepare the Onions and Lardons
   • Peel and thinly slice the onions.
   • Heat the oil in a pan and sauté the sliced onions until they become translucent.
   • Add the speck to the pan.
   • Continue cooking, stirring regularly, until the onions and lardons are well browned.
   • Deglaze the pan with the dry white wine and cook for an additional 5 minutes. Set aside.
3. Prepare the Ingredients
   • Preheat the oven to 200°C.
   • Cut the Mountain Man through the centre of the wheel to create two large discs.
   • Peel the cooked potatoes and slice them into thick rounds.
4. Assemble the Tartiflette
   • Butter a large ovenproof dish or individual baking dishes.
   • Sprinkle with a pinch of nutmeg and the crushed white pepper.
   • Layer the potato slices in the dish, followed by the sautéed onions and speck.
   • Pour the thick crème fraîche over the top, then arrange the Reblochon discs over the entire dish.
   • Bake in the oven for 30 minutes, until the Reblochon forms a golden, gratinated crust.
5. Serve
   • Serve the tartiflette hot from the oven, accompanied by a fresh green salad with vinaigrette and a glass of Savoie white wine.

Enjoy your delicious tartiflette!

PLEASE NOTE THE IMAGE ABOVE IS ONLY A SMALL TARTIFLETTE. USE A LARGE RECTANGULAR BAKING DISH.