A dish similar to a potato bake, but with the addition of bacon and cheese, tartiflette is definitely not theideal dish to prepare if your trying to cut down on calories. But, I have to say that this dish is probably the best dish you can cheat with!
Originating in eastern France in theHaute Savoie region, the name tartiflette is derived from the Savoyardword for potatoes, tartifles. It’s a combination of potatoes, onions, bacon, cream and reblochon cheese. All the ingredients are layered in an oven proof dish, then the cream is poured over and baked until golden. Reblochon is derived from the word ‘reblocher’ which means “to pinch the cows udder again”. Farmers used to refrain from milking their cows out completely so that they would save a little money on taxes. Then once the landlord has been to the farm to calculate the money they owe on the amount of milk produced, they would milk out the last bit, which was richer and creamier. This milk was often used to make cheese from.
I kind of did something a little different with the idea of the tartiflette and also used camembert instead of reblochon. You do actually find reblochon cheese at a few stores in South Africa, so if you would like to try out the real authentic dish, then it is very possible. I sliced the camembert into three and filled it with bacon and potato cubes that’s been baked crispy in the oven. Once filled and assembled, the cheese goes into the oven for about 5 minutes to allow the cheese to get soft and slightly melted. The dish is served with fresh sourdough bread which is ripped into chunks and dunked into the oozy, potato and bacon, cheesy delight.
If you prepare tartiflette the way I have, you can either serve it as a starter and guests can be very social and eat from one or two plates, or you could serve it as a main course then everyone enjoys their own camembert. Just don’t forget the fresh bread and throw in a glass of red wine to follow in classic French tradition!