Total: 1 h 5 min Diners: 4

We travel from Spain to the Gallic country to discover one of the most typical side dish recipes of the Savoie area, a potato and Cheese pie – usually Reblochon – to which they add bacon and onion that is extremely easy to make and absolutely delicious. It’s not exactly light, no, but every now and then you have to counteract all those light recipes we prepare throughout the week with succulent treats for special days.

The history of tartiflette is curious because this potato cake became very well known back in 1980 when the interprofessional cheese union decided to use it as a flagship recipe to promote the consumption of Reblochon and now its preparation and consumption has spread throughout the country.

But man does not live by Reblochon alone and the truth is that Blue Cheese cream goes wonderfully with it as well as finishing it with other cheeses such as raclette, brie or even some manchego or mozzarella. Undoubtedly, what is clear is that the success of baked potato dishes is unmatched.

How to make potato and blue cheese pie

Ingredients

. Medium potatoes, 5 pcs Cured bacon or bacon in cubes, 100 g Liquid cream, 200 ml La Peral type blue cheese, 50 g Onion, 1 pc Reblochon cheese or similar, 150 g Salt, c/s Black pepper, c/s

Step 1

Boil the potatoes in their skins for 15-20 minutes or until tender. It is important to cook them in their skins so that they do not absorb too much water. When they are still hot, peel them to make it easier, being careful because we will burn our fingers slightly. It will be necessary to cook them the sufficient time so that the potato is tender but not too much, so that later we can cut it in slices. We will have to go checking the point by pricking the potatoes with a very sharp knife or with an awl or thin skewer.

Step 2

Peel the onion and cut it into julienne or thin strips. Cut the pancetta, or bacon, into thick cubes and fry in a pan without oil over medium heat so that it browns and melts all its fat. It will brown in its own fat. After about 5 minutes, when it is cooked, remove a little of the fat it has released and add the onion cut into julienne strips. Season and cook for a further 5 minutes to cook the onion over a low heat, stirring occasionally.

Step 3

In a saucepan, add the cream and bring to the boil, being careful because it burns very easily. Add the blue cheese and stir with a whisk until it dissolves and forms a homogeneous and somewhat thick sauce. Set aside.

Step 4

When the potatoes are peeled, cut into slices of approximately 2 centimeters. Season with salt and pepper and arrange in an oven-safe pan or on any baking tray or baking dish you have available. If we want to detach it easier from the tray I recommend to grease it lightly with oil.

Step 5

step 5

Preheat the oven to 200 ºC with fan. On top of the potatoes, place the fried bacon and onion. Drizzle with half of the Blue Cheese Sauce. Cut the other cheese in half and in quarters, and place it in such a way that it is skin side up. Top with the other half of the blue cheese sauce.

Step 6

Bake our potato and blue cheese pie for 15 minutes at 200 ºC or until well browned on top, we could help ourselves with the grill.