Local name: Tartiflette
The Savoyard gratin without bacon, potatoes, melted onions and cream under a layer of oozing reblochon cheese.
Photo: Arnaud 25, Public domain
Farmhouse reblochon, with the green label, has more character. Without bacon, a few fried mushrooms or walnuts add contrast.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
No. The cheese is halved horizontally and laid rind side up: the rind holds the cheese together as it melts and browns nicely in the oven. Removed, the reblochon runs and dries out in patches.
A firm, waxy variety that holds its shape in slices instead of falling apart. Boiling them in their skins for 20 minutes stops them taking on water; peel them warm and cut them into thick rounds.
Mushrooms fried separately until well browned, so their water has gone, or a handful of chopped walnuts bring back the savoury depth and the bite. A farmhouse reblochon, with more character, helps too.
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