- Preheat oven to 200C (400F). Generously rub the bottom of a deep baking dish with a clove of garlic. Set aside.
- Pour water to a large pot, add 1 tablespoon of salt, add peeled potatoes and bring to a boil. Boil for 15-20 minutes. allow to cool slightly, then slice the potatoes.
- In a large pan or skillet heat olive oil (or butter), add sliced onion and sauté for 5-6 minutes, add chopped bacon and cook for 4-5 minutes. pour in white and cook for 2 minutes over low heat. Turn the heat off and set aside.
- Assembly the dish: spread half of the potatoes on the bottom of the baking dish, season with salt and pepper, then add the onion and bacon mixture, then add the rest of the potato mixture on top, season with salt and pepper again.
- Cut the Reblochon cheese in half crosswise, then cut each halt into quarters. Arrange cheese quarters on top of the dish. Pour the cream over the dish.
- Bake for 25-30 minutes, until golden brown.
- Serve with green salad.
WHAT IS REBLOCHON CHEESE?
Reblochon is a French unpasteurized cow's milk soft washed-rind, smear-ripened cheese. This cheese has delicate nutty flavor and a creamy texture. Reblochon Cheese originated in the Thônes and Maurienne valleys in Savoie, France. The name comes from the French word “reblocher,” which means “to pinch a cow's udder again“, or in other words; remilking. Reblochon cheese goes well with wine or a fruity Cabernet.
WHAT CAN WE USE INSTAED OF REBLOCHON CHEESE?
Although traditionally to make tartiflette, you need reblochon cheese, you cannot always do this, for the reason that this cheese can not be found everywhere, in fact, it is very difficult to find this cheese outside the borders of France. If you were looking for reblochon cheese and did not find one, here are some alternatives you can use: Italian Fontina cheese, Gruyère Cheese, Muenster Cheese, Emmental Cheese, Brie cheese, Port Salut, camembert.