Rogaliflette recipe…

…with Pyrenean cheese

How can you come to the mountains and not think of cheese? How can you come to the Pyrenees and not think of cheese? How can you not associate winter with cheese? Uh, that's already 3 good reasons to give you a melted cheese recipe, right?

The Rogaliflette

« I work in the Seix office, 300m from the “Rogallais” cheese shop, but I can easily substitute the title – and more – of this recipe with: “Arposiflette”, “Moulisflette”, “Bethmaliflette”, and so on! As you can see, the goal is to use the usual ingredients of “Tartiflette”, but with a Couseran cow’s milk cheese. They are particularly suited to this, and in winter, this dish is an integral part of my lifestyle!« 

A reminder of the recipe?

For 4 people, you need:

• 6 large potatoes
• 200g of smoked bacon (get it from the butcher, it’s better!)
• 2 onions
• 1 good piece of Couserans cow's milk cheese
• crème fraîche
• butter

Let's go !

• Peel the potatoes. Bring them to a boil. My little tip: add a few small winter leeks with them; it's delicious!
• When cooked, drain them and let them cool.
• Slice the onion, sweat it in a pan with olive oil, and why not a little dry white wine.
• Add the smoked bacon and let it sweat for a few more minutes.
• Butter a gratin dish.
• Cut half of the potatoes into large slices and place them at the bottom of the baking dish.
• Add half of the cooked bacon and onions.
• Add the remaining sliced ​​potatoes, as well as the remaining cooked bacon and onions.
• Spread the crème fraîche on top.
• Cut nice slices of cheese (leave the rind on of course!) and place them on the potatoes.
• Place in a very hot oven: 220-225°C (thermostat 7 – 8) until the cheese melts and browns on the surface.

Eat with a salad, for (a little) lightness!!

Bon appétit!