WHAT IS A TARTIFLETTE?
It is an Alpine au Gratin was invented in Savoy over 300 years ago. And it is still standing the test of time! This baked dish of potatoes, bacon and cheese can be the main course or an extremely filling side. Normally baked in a long handled dish, it’s perfect for your Pyrex too. Reblochon, a raw milk French cheese, is the usual addition to tartiflette but our version uses Durrus, another strong flavored, soft cheese, from Ireland.
SUGGESTIONS WHEN MAKING A TARTIFLETTE
- Boil Before Baking
Boiling the potatoes is the first step for this recipe but a necessary one if you want to have a tender, creamy final result. Yukon Gold are good potatoes for this because they are firm enough to stand up to the double cook.
WHAT PAIRS WELL WITH A TARTIFLETTE?
Tartiflette was originally meant to be a warm, hearty meal enjoyed after a long day at work. And when your working in the Alps where winter is the majority of the year, something warm after a frigid day sounds nice. But even after baking, these are some strong cheeses here. So match your pairings primarily to the Durrus flavor. White wines like Gewurztraminer, Gruner Veltliner or a chilled Chardonnay will work. Or go with a nice beer (pretty much any one) or hard cider. (written by Chef Stef)