Tartiflette Mac & Cheese with Champfleury – Week 37: French-style
This week’s theme made me wonder about classics of French cuisine and which dish the French love the most. I finally came up with tartiflette—a favourite dish made with bacon, potatoes, onions, and Reblochon cheese.
I decided to use braised and pulled unsliced bacon in pasta covered with Champfleury cheese cut in half horizontally and thoroughly melted. Served with a crisp green salad and warm baguette bread, this dish is quite simply delicious.
- Preheat oven to 400°F (200°C).
- In a skillet, heat oil and soften onions and garlic. Add thyme and season with salt and pepper. Set aside.
- In a saucepan, melt butter and add flour. Stir for 1 minute, making sure the flour doesn’t brown.
- Add milk and cream, beating with a whisk until smooth.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Mix in Parmesan, then pasta.
- In a baking dish, alternate layers of pasta, pulled bacon, and onions.
- Cover with Champfleury, cut side down.
- Bake for about 20 minutes or until golden.