Another Über Tartiflette

Just over a year ago, I wrote about my favourite thing in the world, Tartiflette. I write again now as I cooked this mystical French dish (loved by many, smelt by even more) for the office last night because I'm a really nice, generous person.

Well, actually, it's part of Gemma's new "Taste sensation" idea - where one person cooks something special for the JG team every week. So far we've had a perfect pie, baked by Gemma's fair hands and some fabulous flapjacks courtesy of Molly (which she served whilst I was taking a webinar - grrr)

Now, those of you who know me well will appreciate that I'm very humble and don't like to sing my own praises (Ed. who you kidding?), but you want to see what it looks like, admit it:

Yes, it's even been cooked in a bona fide Tartiflette branded dish (thanks Mum)!

Now if you're curious as to what it is exactly and how it's made, here's my recipe:

Download jonnos_perfect_tartiflette_recette.doc

The key to a great Tartiflette is undoubtedly the reblochon cheese. It's not as hard as it used to be to come by, but a good cheese makes a big difference (the smellier the better, in my opinion).

And as seems to be the vogue at the moment, the popularity of anything is measured by how many people belong to a Facebook group for said programme/team/cheese.

And Tartiflette is no different: there are currently 177 members of The Tartiflette Appreciation society on the site. (although I'm the only one to have supplied photos. Tsk)

Plus, you really should check out reblochon's own propaganda ministry website at http://reblochon.fr as the adverts are extremely French and pretty, er, cheesy...