Cédrat Tartiflette

Introduction to Cédrat Tartiflette

The Cédrat Tartiflette is a unique twist on the classic French Tartiflette, traditionally originating from the Savoy region in the Alps. Incorporating the bright, citrus notes of cédrat, this variation offers a fresh take on the beloved dish typically known for its rich cheese and potato base.

Origins and History

The original Tartiflette became popular in the 1980s, despite its appearance being a traditional dish. It was actually developed by the makers of Reblochon cheese to boost sales. This dish quickly became synonymous with après-ski dining experiences throughout the Alps. By adding cédrat, we not only innovate this dish but add a touch of Provençal flair, evoking notes from the Mediterranean coastline.

Ingredients

• Reblochon cheese - 1 wheel
• Potatoes - 1 kg
• Cédrat - 1 large, zest and juice
• Onion - 2 large
• Lardons - 200g
• Crème fraîche - 250 ml
• White wine - 100 ml
• Butter - 50g
• Garlic - 2 cloves
• Ground pepper - to taste

Preparation

Preparing the Ingredients

Begin by preheating your oven to 200°C (392°F). Thoroughly clean the potatoes and slice them thinly, ideally using a mandoline for uniformity. Finely slice the onions. Peel and crush the garlic cloves. Slice the Reblochon cheese in half horizontally. Zest and juice the cédrat then set aside.

Cooking the Base

Melt the butter in a large frying pan over medium heat. Add the lardons and cook until they begin to brown, then add the sliced onions and garlic. Sauté until soft and translucent. Stir in the white wine and let it reduce slightly before adding the crème fraîche, cédrat zest and juice.

Cooking Process

Assembling the Dish

Layer the potatoes in an ovenproof dish, alternating with the sautéed onion mixture and pieces of Reblochon cheese. Continue layering until all ingredients are used, finishing with a layer of cheese on top. Sprinkle with ground pepper to taste.

Baking the Tartiflette

Place the dish in the preheated oven and bake for 30-35 minutes. Use a cooking timer to ensure you achieve a golden crust and bubbling edges.

Serving Suggestions

The cédrat infused Tartiflette is best enjoyed fresh from the oven. Serve it as a hearty main course alongside a crisp green salad, with perhaps a glass of chilled white wine to complement its flavors. This dish exemplifies comfort and indulgence, best shared amongst friends and family.