Reblochon gets its name from the French verb reblocher, which literally translates to 'pinch the cow's udder again'. They would then reblocher their cows and use the creamy, rich leftovers for themselves. Today Reblochon remins just as rich as in the past, with a metiere grasse, or fat content o3 45%
If you're having trouble finding reblochon, reclette or strong triple cream brie should do the trick.
Tratiflette au Reblochon
* 30g butter
* 200g lardons fume or smoked bacon, chopped
* 200g white onion, chopped 1 round of reblochon, cut in half salt, papper
* A healthy glug (two) of white wine (about 60ml or so)
1. Preheat oven to 180 digreeC, Butter a casserole dish and set aside.
2. Add the sliced potatoes to pan of salted boiling water cooking until jusu tender.
3. In a large saucepan, melt the remaining butter and saute the lardons until crispy (about 10-20 minutes). Transfer to a plate topped onions to the pan and cook until translucent.
4. Add the wine to the pan, stirring until slightly reduced. Scoop out the potatoes and add to the sauce stirring to coat.
5. Layer half of the potato mixture into the cesserole dish, spinkle with some of the lardons, and then top with one half of the sliced reblochon. Repeat the layers, ending with the other half of reblochon and the remaining lardons. Bake about 20 minutes until golden brown and bubbling.
6. Tartiflette is great with a simple salad with a Classic French Vinaigrette.
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FAQ
1. What is the best way to eat rablochon?
Ans: Rablochon can be matched with many bread varietics and goes well with the wine of savie.
2. What are the ingredients of tartiflette?
Ans: Cheese, potatoes, onions, bacon and white wine.
3. what kind of cheese do you use for?
Ans: Any semi soft cheese with a brie an camembert like texture that melts well will work.
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