This month’s recipe is ooey gooey goodness featuring Bossa, our washed-rind sheep’s milk cheese! Tartiflette is a dish from the French Alps that traditionally features lardons, onions and reblochon cheese, but of course we had to put our own twist on it!
- 2 wheels of Bossa
- 8 oz. slab bacon, cut into strips about 1 cm. thick
- one medium yellow onion
- 2 lbs of potatoes, peeled
- 2 tablespoons butter
- 1/2 cup dry white wine
- salt and pepper to taste
Preheat the oven to 375°. Slice the potatoes and onion thinly, and set aside.
Melt the butter in a pan over medium heat, add the bacon and cook until crisp, about 10 minutes. When the bacon is crispy, remove it and set aside, leaving the fat in the pan.
Keeping the pan over medium heat, add the onion to the rendered bacon fat and stir to coat. Cook for 10-15 minutes, until translucent and lightly golden. Add the wine and continue to cook, stirring often, until the liquid is reduced by about half. Stir in potatoes and season with salt & pepper, and cook for another 8-10 minutes until the potatoes are just tender. Remove from heat and add the bacon, stirring to combine. Spread the potato mixture in a buttered, oven-safe casserole dish.
For a dramatic presentation, slice each wheel of Bossa in half horizontally, producing two thin full-moons of cheese from each wheel. Lay these gently on top of the potato mix, cut-side up. For less drama but more even cheese distribution, cut into cubes (including the rind) and layer evenly on top of the potato mixture. Bake for 25-30 minutes, or until the cheese is golden brown and bubbling.