4 May 2010
What to do with the last of my Reblochon cheese I have left from my trip to France a few weeks back? A real winter favourite in France is Tartiflette, a creamy potato and bacon gratin from the mountainous Savoie region in which Reblochon is a key ingredient. I decided to give the dish a spring twist swapping the usual heavy creamy sauce for a little olive and seasoning to let the fresh flavours of the vegetables shine through. This dish makes a great accompaniment to a grilled pork chop or some crispy bacon, or for a lunch dish with a crisp green salad dressed with a sharp vinaigrette.
New potato & asparagus Tartiflette for two
8 new potatoes
4 asparagus spears
1 medium leek
3-4 large slice of ripe Reblochon cheese – 120g approx
A drizzle of olive oil
Sea salt & freshly ground pepper
Cut the new potatoes into halves lengthways, then each piece into half again. Trim and wash the leek and cut into inch long pieces washing well in cold running water. Trim the woody end of the asparagus and cut each spear into three.
Place the potatoes into a steamer and cook for 8-10 minutes until cooked through. After 6 minutes add the pieces of leek and asparagus to the steamer and cook for a further 4 minutes, or until all the vegetables cooked. If you don’t have a steamer cook the potatoes in boiling water until soft, and sauté the leeks and asparagus in a separate pan on a low heat until soft.
Once all the vegetables are cooked remove from the steamer and place in a small gratin dish. Drizzle with a little olive oil and season well then mix lightly. Place the slices of cheese over the vegetables and place in the oven on a medium heat for 20-30 minutes until the cheese has melted.