Years ago our family was travelling through Eastern France, and we stopped in the beautiful town of Annecy for lunch and a stroll. We were in Annecy-le-Vieux, the old part of town and we randomly chose a restaurant at which to have lunch. Our restaurant was one of the ones on the right side of the canal in the photo below. The canal encircles the ancient prison.
We sat outside, the sun was out, it was about 70 degrees – we didn’t think it could get much better than this. But we were wrong.
My husband and I chose the local specialty Tartiflette for lunch. Tartiflette is a potato dish baked with a cheese called Reblochon, one of the cheeses of the Savoie province of France which we were in. The Tartiflette was extremely memorable, but Reblochon is now one of my favorite all-time stinky French cheeses.
Reblochon is a cows’ milk cheese with a washed rind. It smells like, well, you’re in a cow paddy. But cheeses never taste as bad as they smell, do they?
Within the rind, Reblochon is a rich, velvet-like cheese that is perfect as is, served with my fruit and nut bread, or baked into tarts, or with potatoes, like this Tartiflette recipe.
When we got back to the states, I was so thrilled to discover that I could order Reblochon from fromages.com. Fromages.com has a recipe for Tartiflette, as well as an interesting history on Reblochon. (I learned that it’s actually made from a mix of milk from three different cow breeds!)
Then I happened upon a Tartiflette recipe in Anthony Bourdain’s Les Halles Cookbook. I have to quote him on what he states about Reblochon:
“Here’s more evidence that you can never have too much cheese, bacon, or starch.”
So here’s the recipe from Mr. Bourdain’s cookbook:
2 1/2 pounds potatoes, peeled (I use russet)
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1/2 pound slab bacon, cut into small dice
3/4 cup white wine
salt and pepper
1 pound Reblochon cheese
large sauté pan
round, ovenproof dish
Preheat the oven to 350 degrees. Place the potatoes in the large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the paring knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into a small dice and set aside.
In the large sauté pan, heat the oil over high heat and add the onion. Cook over high heat for about 5 minutes, until golden brown, then add the bacon and cook for another 5 minutes, stirring occasionally.
Add the potatoes and wine and season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally.
Remove the mixture from the heat and place half of it in the round, ovenproof dish. Spread half the Reblochon atop the potato mixture.
Cover this with the other half of the potato mixture. Top with the remainder of the cheese.
Bake in the oven for 20 minutes, or until golden brown and bubbling. Serve hot.
As you can tell, I used four ramekins for the tartiflette.
You can prepare the tartiflette as one large casserole, like this one I made last year, but I wouldn’t make it in a deep dish pan because the cheese to potato ratio is critical!
Also, when searching online for how tartiflette is presented, because I find it challenging to photograph, I came across other ways to prepare tartiflette. You can place the whole wheel of cheese over the potatoes, or slice it horizontally first.
note: You can make Tartiflette with a different cheese, but please don’t. You’re missing the whole point. This dish really requires this stinky cheese, and you’ll be amazed at how smooth and mild Reblochon is with the potatoes. I personally love the rind, but my husband doesn’t, so I trimmed it.
photo from Annecy