Old MacDonald's Potato Box Recipes
Tartiflette Ingredients 1.2kg/2½lb good potatoes (about 4 large baking potatoes) 1 large onion 200g/7oz lardons (chunks of smoked bacon. Diced red pepper is a good vegetarian substitute) 1 Reblochon cheese crème frâiche salt and pepper rosemary, fresh or dried little white wine (optional) little oil, to fry Directions Ingredients 1.2kg/2½lb good potatoes (about 4 large baking potatoes)1 large onion200g/7oz lardons (chunks of smoked bacon. Diced red pepper is a good vegetarian substitute) 1 Reblochon cheese crème frâiche salt and pepper rosemary, fresh or dried little white wine (optional) little oil, to fry Method 1. Peel, slice and parboil potatoes. Do not overcook. 2. Slice onion and fry until soft with lardons or red pepper. Season well and add a little chopped fresh or dried rosemary. 3. Slice through the middle of the Reblochon width ways. Some recipes suggest removing the rind but I would not advocate it, as, if the cheese is ripe, you risk wasting a lot of the runny middle, and also the rind is edible and adds a nice crust to the finished dish. The only thing to look out for is a small disk of paper which is often embedded in the rind on one side. 4. Take a large dish and put half onion mixture in bottom, with half the sliced potatoes on top. Add about 4 tbsp crème fraîche. You can also add a sprinkle of white wine (Gamay is the local brew). Do not be tempted to add too much cream or wine: you might think the dish looks a bit dry, but the cheese melts totally and extra liquid really is not necessary. 5. Depending on the size of the dish you are using, you can either put one of the Reblochon circles on top of the potatoes and then repeat the onion/potato/cheese layer, or place both circles on top, rind upwards. 6. Cover with tin foil and bake for about 1 hour at 400F/200C/Gas 6, removing the foil for the last 15 minutes.

Old MacDonald's Potato Box Recipes

Tartiflette

Ingredients

1.2kg/2½lb good potatoes (about 4 large baking potatoes)
1 large onion
200g/7oz lardons (chunks of smoked bacon. Diced red pepper is a good vegetarian substitute)
1 Reblochon cheese
crème frâiche
salt and pepper
rosemary, fresh or dried
little white wine (optional)
little oil, to fry

Directions

Ingredients 1.2kg/2½lb good potatoes (about 4 large baking potatoes)1 large onion200g/7oz lardons (chunks of smoked bacon. Diced red pepper is a good vegetarian substitute) 1 Reblochon cheese crème frâiche salt and pepper rosemary, fresh or dried little white wine (optional) little oil, to fry Method 1. Peel, slice and parboil potatoes. Do not overcook.
2. Slice onion and fry until soft with lardons or red pepper. Season well and add a little chopped fresh or dried rosemary.
3. Slice through the middle of the Reblochon width ways. Some recipes suggest removing the rind but I would not advocate it, as, if the cheese is ripe, you risk wasting a lot of the runny middle, and also the rind is edible and adds a nice crust to the finished dish. The only thing to look out for is a small disk of paper which is often embedded in the rind on one side.
4. Take a large dish and put half onion mixture in bottom, with half the sliced potatoes on top. Add about 4 tbsp crème fraîche. You can also add a sprinkle of white wine (Gamay is the local brew). Do not be tempted to add too much cream or wine: you might think the dish looks a bit dry, but the cheese melts totally and extra liquid really is not necessary.
5. Depending on the size of the dish you are using, you can either put one of the Reblochon circles on top of the potatoes and then repeat the onion/potato/cheese layer, or place both circles on top, rind upwards.
6. Cover with tin foil and bake for about 1 hour at 400F/200C/Gas 6, removing the foil for the last 15 minutes.