Morbiflette is a of potato gratin on steroids! The Morbier cheese is melted on top of a creamy, winy and aromatic bed of potatoes! A pure delight for cheese lovers!
Morbiflette is a tartiflette (potato covered with cream, fresh bacon bits, onions and reblochon cheese) but with Morbier cheese instead! If you are, like me, a cheese lover… This is the dish for you! Morbier is such a unique cheese, there isn’t a comparable cheese, it’s a creamy strong flavored one, so if you aren’t used to those… stay with the reblochon tartiflette. Morbiflette is so simple, and simply addictive… one bite is just never enough. If you are not scared of putting on the weight and feel like a sin meal… try this one! Here it’s a 20 cm clay pot, and it was a full main meal but usually, in France, they eat morbiflette or tartiflette as an appetizer (10 cm pots) next to a green salad.
Morbier cheese origin
The protagonist here is the Morbier, a semi-soft cow cheese with a layer of vegetable rye in the middle. Two decades ago, the cheese was created by the cowherds from a calm land in the East part of France called Franche-Comté region. This is where they make those big wheels of “Conté cheese” and with the leftovers of milk of the day; they would fill up half a mould, then add ash on it, to prevent the bugs from touch it over night. The next morning they would fill the mould up with the new fresh milk of the morning and then cure it for a minimum of 45 days. The cheesemakers would keep those cheeses for themselves, since it wasn’t for the common people and even less for the aristocrats. Today the roles got reversed…Morbier is seen as a “quality cheese”!
The traditional recipe contains bacon bits, which you fry with the onions at first. If you fancy bacon, go ahead! Also, you could use lovely small pieces of sausage.
Let’s get to Cheese heaven!
- 4 slices of Morbier cheese (3mm thick)
- 6 potatoes
- 2 onions (finely sliced)
- 45 ml heavy cream
- 3 tbsp white wine (*optional)
- 1 tbsp butter
- 1 tbsp thyme (fresh branch would be ideal)
- salt and pepper (to taste)
- Boil the potatoes in water until tender. (I keep the skin and peel after but you can just take it off before.)
- In a pan, melt the butter, add the onion, wine, thyme, salt and pepper, reduce the onion, medium-high heat, until soft.
- *optional: at this point, if you want the fresh bacon bits, make them, high heat, in the pan.
- Cut thick slices of the cooked potatoes, add the onion, cream, *fresh bacon bits, nutmeg, salt, pepper and the famous slices of Morbier on top.
- Grill in the oven at 210°C (350F) for about 10 minutes or until cheese is melted.
Serve as an appetizer or as a main meal with extra caperberries or pickled onions and a great wine. Enjoy!