Tartilfette
So cold was the weather and much was the need for winter food, specifically Alpine food. Alas the Reblochon cheese was not to be found on my excursion to the Kasskamer so instead I settled for a Forme D’Antoine - Fort D’Ambleteuse - another pungent runny cheese which would happily melt in the oven.
So for the preparation.
200g of lardons made from Panetta or potrine fumee / bacon bocks - whatever you can get or like.
About a kilo of (waxy if possible) potatoes
White wine
Garlic (2 to 3 cloves)
Crème fraiche
Onion (s)
The cheese - either full or 1/2 - depending on how much you like.
Peel and chop the onion. Chop the garlic. Cook the onions for a little while and then add the garlic for a minute and then the lardons. When these have cooked add a good glass of while wine and reduce a little.
Cook the potatoes. I was in a hurry so I peeled and sectioned them first. Slice the potatoes, a few cm or 1/2 inch thick. Salt them very lightly if you dare.
Grease a gratin dish with butter and put in the potatoes. Now you can do this layer by layer but if in a hurry just throw them in. Pour over the oniony garlicky piggy goodness.
If you like remove the rind from the cheese. Keep it cold until this moment as it becomes difficult to handle when warm. Slice it up so that you get enough to cover the top of the dish.
Dot the dish with blobs of creme. On top of that layer the cheese. Pop it in the oven, anywhere from 180-200’C. Take it out when its bubbling and a good colour after about 1/2 hour to 45 mins.
For wine you want something red and not too tannic. A Pinot Noir from Burgundy or a Cabernet Franc from the Loire (Chinon / Bourgueil). If you fancy a white take something from the Jura in France.
We had a Château la Voulte Gasparets from Corbieres in France and very nice it was indeed.