Perhaps I’m just showing my ignorance, but I only learned about this dish from a friend (long after our arrival in France). Like many French dishes it was invented for commercial reasons, namely to boost the sales of a cheese called Reblochon.from the Savoy region cf France.
Tartiflette is a very hearty and filling dish which consists of pre cooked slices of potato, which are layered alternately with slices of Reblochon cheese, and then baked in the oven. The potato slices will become softer as the cheese is melted round them in the oven. You will need twice as much potato by weight as cheese. You can add onion (which I would soften first like the potato) and small pieces of bacon (either the prepacked sort called “lardons” or poitrine fume, which I referred to before).
I saw a whole cauldron of it once at Le Mans 24hrs. 4 feet x 2 feet deep. No bacon, just volume !
Chocolate fondant (=melting chocolate) would go well with Tartiflette. It is usually sold by boulangeries, as a kind of cupcake in little white paper cases. The outside is cake-like and the inside is liquid chocolate. You should heat the Chocolate fondants in the oven or the microwave, and serve it with crème Anglaise (= custard). The brand that we see most often is called “Babette” and is yellow and sweet like English custard, but unlike English custard its made with real eggs.
With such robust accompaniments anything goes – red wine, or white, or beer. If you like Kir white wine sweetened with a little Cassis (the blackcurrant liqueur) that would go well too, and maintains the commercial link that I mentioned above in connection with the Tartiflette: Kir is named after Felix Kir, the mayor of Dijon who promoted this mixture to boost the sales of burgundy white wine in the poor years after 1945.
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