Recipe of the tartiflette.
I doubt a lot of non France resident can bake this meal
but still I'm writing it
First, peel 1 kg of potatoes, dice them and fry them
until they get gently crusty. 5 minute until the end add 5 small onions into the
frying pan.
During the frying of the potatoes, split the reblochon
in two half by the middle,
Reblochon
In a bowl, mix 500 g of fresh cream (better to use
creme fraiche kind of cream, they stand the heat much better.), 2
teaspoon of strong mustard, a grated nutmeg and grounded peppercorn.
Fried some bacon bit apart (500 g)
Put the potatoes and the fried bacon in a pan and pour
the sauce in it, mix it in order to put the sauce everywhere.
Put the reblochon halves on the top with the skin
above. It's better to let the skin on the top as it going to be crunchy
afterward.
Leave in the oven for 40 minutes at 150 C, then you can
let for one hour at 80-100 C, it will dry slowly and keep its heat.
Eat it with a good wine, red or white.
The main problem is to find reblochon, mature
cheddar or any kind of fatty cheese can be used and gave enjoyable meal but
can't hardly compare to the original reblochon (45% fat).
This meal came from the Alpine mountain, it is well
known to be an efficient supply of calories if you go trekking, climbing, skiing
or any kind of activity related to mountain, cold and tiring. Better to eat
before going to sleep for using the day after.
Tartiflette
Another of my favorite recipe:
Gnocchis
with blue cheese sauce - Gnocchi al forno