Morbiflette is a tartiflette (potato covered with cream, fresh bacon bits, onions and reblochon cheese) with Morbier cheese! 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 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 meal but usually, in France, they eat morbiflette or tartiflette as an appetizer (10cm pot) next to a green salad.
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 cheesemakers from a calm land in the east of France, Franche-Comté region, where they would make those big wheels of “Comté cheese” and with the leftovers of the day; they would fill up half a mold, then add ash on it, to prevent the bugs from touch it over night. The next morning they would fill the mold up with the new fresh cured milk of the morning and then cure it for 45 days. The cheesemakers would keep those cheeses for themselves, since it wasn’t for the common people and even less for the aristocrats. But I believe, they’ve reached perfection without even know it. Today the roles got reversed…Morbier is seen as a “top cheese” by many.
For the ones that knows and love “Raclette”, try it out with Morbier, it’s a delight! Just make sure to open those windows… it’s a delicious although “stinking” cheese… Also in this dish, I’ve omitted the fresh bacon bits from the original recipe… I just thought… it was too much sinning for one day. But if you are not on that eternal diet, like me, go for it and add fresh bacon bits to it.
Let’s get in Cheese heaven!
Makes 4 appetizers portions or 2 big main meals
- 4 nice long slices of Morbier cheese (3mm thick)
- 10 small potatoes or 5 big ones (yellow meat kind)
- 2 onions finely slices
- 2 tbsp of white wine
- 30ml cream
- nutmeg, salt, pepper
- *optional 30g of fresh bacon bits
Bring oven to 210°C (350F)
- Boil the potatoes in salty water until tender (I keep the skin, but you can just take it off)
- In a pan, add the onion, wine, 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 light brown
Serve as an appetizer or as a main meal with extra caperberries or pickled onions and a great wine. Enjoy!