Years ago, the S&T owners introduced me totartiflette: the gorgeous potato, bacon, onion andreblochon cheese comfort food. It was made famous in the ski resorts of the French Alps. This distinctly pungent Savoie cheese melts beautifully and has a flavor that is hard to replicate. Although I love this mountain dish, it is a hearty one. So, thanks to a family member’s recent journey to Isola in southeast France (Alpes -Maritime), this recipe has an elegant little package presentation. By layering the ingredients, adding crispy textured bacon and topping with sugared/vinegar leeks this delightful version sings. Serve it as an appetizer or as a main course with a simple green salad.
Recipe for Tartiflette Mignon
4 Yukon gold potatoes, sliced in thick rounds 1/3 cup white wine
2 tbsp butter
bouquet garni (or mesh ball of 1 tbsp Herbes de Provence)
1 glove of garlic,
smashed 4-5 slices of bacon
1 onion, finely chopped
1/2 wheel of Reblochon cheese
1 cup apple cider vinegar
2 TBSP honey
4 tbsp S&T Bergamot or Lemon sugar
2 leeks, trimmed, well cleaned and split in half lengthwise Salt and pepper Parsley leaf (garnish)
Place potato slices and garlic in a saucepan.Add white wine plus enough water or chicken stock to cover. Add butter and herbs. Cover and cook 20-30 minutes until cooked but still firm. In another saucepan, add vinegar, sugar and honey. Bring to a boil. Add leeks and simmer 10 minutes then take off heat, set aside and cool completely. Add chopped onions plus 2 1/2 slices of bacon chopped in a pan with a little water. Braise until cooked (about 10 mins). Crisp 2 1/2 full bacon slices in a fry pan. Assemble potato slices in an oven-proof dish. Add a large spoonful of onion/bacon braise on top of each potato and add a slice of reblochon cheese. Place in 350 degree oven until cheese just starts to melt. Garnish each with crisp bacon slice, slivers of sugared leeks and a parsley leaf. (*Cook’s note: if you have trouble findingreblochon, in a pinch one could use brie, muenster or another creamy Savoie mountain cheese).