Tartiflette Reblochon

A fine sunday dish! Sarah's mom sent Reblochon (my favorite french cheese from the region I lived in Annecy)...oh lala, I researched recipes and this one was just loverly...give it a shot, easy peasey!

So what also follow are some pics of flatmates and a bit of our / my place!

"In Annecy, near the Alps in eastern France. In an area of town called le vieux Annecy, there are lots of bistros that all serve versions of this dish. The most important ingredient is the cheese, Reblochon. A creamy, washed-rind cheese, it's made from the milk of Alpine cattle and is praised for its complex, fruity, floral flavour. Annecy bistros usually serve tartiflette as a main course, and it's delicious with just a green salad, but I like it as a side dish too."

If you can't get hold of Reblochon, try using Crémier de Chaumes, Epoisses or even a mature Irish Ardrahan. Remove any tough rind.


Ingredients
50g unsalted butter, softened
175g bacon or pancetta, cut into 1cm lardons
250g cup mushrooms, sliced
1kg waxy potatoes, such as Cara, peeled and sliced to a 3mm thickness
Salt and freshly ground pepper
250g Reblochon cheese, cubed
568ml carton double cream



Instructions
Preheat the oven to 150°C/gas 2. With half the butter, grease a shallow baking dish, about 25 x 30cm.

Heat a frying pan over a medium-high heat. Add the bacon. Sauté for about 5 minutes until crisp and brown. Remove with a slotted spoon and drain on kitchen paper.

Pour off all but 1 tbsp of the bacon fat. Return the pan to the heat and add the mushrooms. Sauté for about 5 minutes. Season.

Toss the potato slices with salt and pepper. Arrange half in a layer in the dish. Sprinkle with the bacon and mushrooms. Top with half the cheese, season again (remember the bacon is salty already). Top with the remaining potatoes. Pour enough cream over the top to just cover the potatoes - you may not need it all. Dot with the remaining butter.

Bake for about 1¼ hours, or until the potatoes are tender. Dot with the remaining cheese, and return to the oven until brown and bubbling (about 15 minutes). Remove from the oven, cover with foil and leave for 10-15 minutes before serving.