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Reblochonade (also called Tartiflette)
(2 votes)
Cheese :
ReblochonDish type :
MainSeason :
Spring, Autumn, Winter
Ingredients - for 4 persons
- 1kg potatoes cooked with their skin on and cut into small pieces.
- 1 Reblochon de Savoie (whose rind can be scraped with a knife).
- 100ml crème fraîche
- Salt, pepper, chives
Preparation
Formerly known as "pela" in a Patois dialect, this is a traditional dish forming part of Savoyard culture.
Simple to prepare, this is a well-known speciality. Using Reblochon as a base, the combination of the various ingredients creates authentic, traditional flavours.
- Alternately stack a layer of the potatoes and a layer of the sliced Reblochon.
- Sprinkle each layer with garlic, salt, pepper and chives.
- Place in a hot oven (th. 7-8) for 10 to 15 mins.
- Top with the crème fraîche before the end of the cooking time.
- Serve hot, optionally with a green salad.
- Enjoy paired with a Savoyard Gamay.
