Recipe Cristian Broglia. Photography Infraordinario Studio for Dalcò Edizioni S.r.l.
Gluten-free / Serves 4
Tartiflette is a very tasty full-flavoured winter dish that is traditionally made with Reblochon, a French pressed cheese made from raw cow’s milk. It is said that the recipe was invented in the Alpine region of Haute-Savoie in eastern France to promote the Reblochon cheese that is made there. The base of the tartiflette can be made ahead and frozen, then the cheese can be added just before serving, when reheating.
Ingredients
Sea salt
1 kilogram potatoes
50 grams unsalted butter, plus more for greasing
1 onion, sliced
3 tablespoons dry
white wine
Freshly ground black pepper
120 grams fatback (pork back fat), cut into thin slices
350 grams Reblochon cheese, trimmed of rind
4½ tablespoons cream
Method
In a large pot of boiling salted water, cook the potatoes until firm-tender, about 20 minutes. Drain, then peel and slice them.
Meanwhile, in a frying pan, heat the butter over very low heat. Add the onion and cook until softened, about 10 minutes. Add the wine and simmer until well reduced, about 15 minutes longer. Season to taste with salt and pepper.
In a pot, combine the simmered onion, the sliced potatoes, and all but 4 slices of the fatback (pork back fat). Gently simmer until the fatback is softened and is rendering its fat, about 8 minutes. Let it rest for 15 minutes.
In a metal bowl set over a pan of simmering water, melt together the cheese and cream.
Preheat the oven to 230°C.
Grease a 20cm round ceramic baking dish with butter. Place the 4 reserved fatback slices into the dish so that they cross each other in the middle and hang over the dish’s edges. Add the potato mixture, then pour in the melted cheese. Fold the fatback slices in toward the centre. Transfer the dish to the oven and bake until the surface is golden brown, about 15 minutes. Serve warm.
This is an edited extract from The Gluten-Free Cookbook by Cristian Broglia (Phaidon), Hardback $129.
