A favorite Savoie dish, using Epoisses rather than the usual Reblochon. The bolder Epoisses works wonders here, and if I had Maroilles that would be even better. I had a tartiflette at Terroirs last week (Maroilles version), reminding me how satisfying this dish is in the midst of winter. This goes perfectly with a little endive & radicchio salad and thick mustardy vinaigrette and tons of herbs. Mind you this version omits the onions, white wine and creme fraiche --often found in the dish-- out of respect for the cheese!
maris piper potatoes
pancetta, chopped
sprig of thyme
couple cloves garlic
Epoisses
S&P
- steam or boil potatoes, peel and slice and put in an oven-proof dish with pancetta, thyme and garlic; grill in the oven for a few minutes until the bacon crisps up
- remove dish from oven, spoon over Epoisses (as much as you like!), return to oven for a few minutes until cheese is bubbling
- remove from oven, season with some maldon sea salt and lots of ground pepper
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