Tartiflette Fondue

Ingredients for the fondue

• 200 g smoked lardons (or diced bacon)
• 15 ml (1 tbsp) butter
• 45 ml (3 tbsp) flour
• 125 ml (½ cup) dry Normandy cider or semi-dry white wine
• 375 ml (1½ cups) milk
• 200 g reblochon, diced
• 65 ml (¼ cup) heavy cream (optional)
• 30 ml (2 tbsp) Dijon mustard
• 45 ml (3 tbsp) fresh chives
• Salt, white pepper and nutmeg, to taste

Herb Honey Mustard

• 187 ml (¾ cup) whole grain or Dijon mustard
• 45 ml (3 tbsp) honey
• 30 ml (2 tbsp) Herbes de Provence

Dippers

• Thinly sliced Bayonne ham (or prosciutto)
• Diots de Savoie or smoked pork sausages, cooked and sliced
• Baby potatoes, oven “smashed” style
• Williams pears, diced
• Toasted country bread, cubed
• Cooked farfalle
• Blanched green beans
• Blanched cauliflower florets

Preparation

• Cook the lardons until golden. Set aside.
• In the cooking fat, add the butter and flour to make a white roux.
• Deglaze with the cider and reduce until almost dry, then gradually whisk in the milk.
• Cook until thickened, then add the Dijon mustard and reblochon a little at a time over very low heat.
• Stir in the chives and lardons, then season with salt, white pepper and nutmeg to taste.
• Transfer the cheese fondue to a ceramic insert or fondue pot and keep warm.
• For the herb honey mustard: mix all ingredients together and set aside.

Smashed Potatoes

• Preheat oven to 220°C (425°F).
• Place desired amount of baby potatoes in a saucepan and cover with salted water.
• Bring to a boil and cook for about 12 minutes or until tender. Drain.
• Place potatoes on a foil-lined baking sheet and gently smash each one with the bottom of a sturdy glass.
• Drizzle generously with olive oil, season with salt and freshly ground pepper, and bake until golden and crispy, about 20–25 minutes.

Tips

• Beaufort or Comté can partially replace the reblochon for a different flavour profile.
• Want to enhance the fruity notes? Apple wedges add a surprisingly fresh touch.
• A splash of Savoie white wine can replace the cider.
• Serve with pickles or cornichons to balance the richness of the cheese.