MONT D'OR TARTIFLETTE EXPRESS

MONT D'OR TARTIFLETTE EXPRESS

Each time I go skiing, the first movement I do at the reception of my hotel when I arrived is to check for a booking to the "Stube" for a "fondue". I ADOOOOOOORE fondue. I could ate fondue EVERY single day... For the cheese-geek I am, you should understand me...
Sometimes in London or in France,  I have an excruciating desire for a fondue, right away. It is not easy then because as you know, you need a special "caquelon" with a little flame. What about a  kind of tartiflette then ? In France, there is a cheese which is eaten warm, where you dip anything you like in it. It is called a Mont d'Or. Mind you, it is very good eaten cold on its own as well...
This Mont d'Or comes from the Jura and had been invented during the XVIII century. The Mont d'Or cheese was very appreciated by our King, Louis the XV, le Bien Aimé. I am sure my beloved Marquise de Pompadour loved it as well...
So just try it, dipping potatoes in and you will have a yummy tartiflette in its express version...

vin blanc l'étoile du Jura
This Mont d'Or tartiflette express recipe is gluten-free.

MONT D'OR TARTIFLETTE EXPRESS
A quick glance in your kitchen...

In your fridge
1 Mont d'Or cheese
White wine
Parma ham
Ham
Gherkins

In your cupboard
Potatoes
Garlic
Gherkins

MONT D'OR TARTIFLETTE EXPRESS
Serves 4
1 large Mont d'Or
12 potatoes, washed, cut in half, skin ON
1 garlic clove crushed
5 cl 1,6 oz of white vine (from Jura would be perfect...)
Charcuterie (Parma Ham, Salami, Bresaola, etc)
Gherkins
Green salad

Preheat your oven to 200.
Bring the water to the boil in a big pan. Put the potatoes, cover and cook them for 20 minutes.
Meanwhile, dig a hole (or several) in the center of the Mont d'Or and add the wine and the crushed garlic.
Cook in the oven for 20 minutes as well.
Prepare your charcuterie, the gherkins and a green salad.
Serve the Mont d'Or hot just out of the oven with the charcuterie, the potatoes and the green salad.
Dip in !

Netra (Wish she could vanish)