📝 About This Recipe
A sophisticated twist on the classic Savoyard Tartiflette, this Morbiflette swaps Reblochon for the legendary Morbier cheese, famous for its distinct layer of vegetable ash. Hailing from the Franche-Comté region, this dish marries buttery Yukon Gold potatoes with smoky lardons and a splash of crisp white wine. The result is a decadent, velvety masterpiece that offers a more complex, earthy flavor profile than its traditional cousin.
🥗 Ingredients
The Base
- 1.2 kg Yukon Gold or Charlotte Potatoes (peeled and sliced into 1/2 cm rounds)
- 250 g Smoked Bacon Lardons (high-quality, thick-cut)
- 2 medium Yellow Onions (thinly sliced into half-moons)
- 2 pieces Garlic Cloves (minced)
The Liquid & Aromatics
- 150 ml Dry White Wine (preferably Vin de Savoie or Jura) (dry and crisp)
- 200 ml Crème Fraîche (full fat for best texture)
- 20 g Unsalted Butter (for greasing the dish)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Cheese
- 500 g Morbier AOP Cheese (sliced into 1cm thick strips, rind left on)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly grease a large, shallow ceramic gratin dish with the butter.
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2
Place the sliced potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. They should be 'al dente'—tender but still holding their shape.
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3
Drain the potatoes thoroughly in a colander and let them steam dry for a few minutes; this ensures the final dish isn't watery.
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4
In a large skillet over medium-high heat, add the bacon lardons. Fry until they are golden and the fat has rendered out (about 5-7 minutes).
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5
Add the sliced onions to the skillet with the bacon. Sauté for 10 minutes until the onions are soft, translucent, and just beginning to caramelize.
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6
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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7
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan to release all the flavorful brown bits (fond). Let the wine reduce by half.
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8
Lower the heat and stir in the crème fraîche, nutmeg, and black pepper. Mix until well combined with the onions and bacon. Taste before adding salt, as the bacon and cheese are already salty.
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9
Layer half of the parboiled potatoes into the prepared baking dish.
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10
Pour half of the onion, bacon, and cream mixture over the first layer of potatoes.
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11
Add the remaining potatoes as a second layer, followed by the rest of the cream mixture.
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12
Arrange the Morbier slices across the top. Place them rind-side up to create a beautiful, rustic crust. Ensure the iconic ash line is visible for a stunning presentation.
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13
Bake in the center of the oven for 20-25 minutes, or until the cheese is bubbling vigorously and the top is a deep golden brown.
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14
Remove from the oven and let the dish rest for 5 minutes. This allows the sauce to thicken slightly and makes it easier to serve.
💡 Chef's Tips
Choose a waxy potato variety like Yukon Gold to ensure the slices maintain their integrity under the heavy cheese. Do not remove the rind from the Morbier; it provides an essential earthy flavor and a classic French texture. If you cannot find Morbier, a Raclette cheese is the best substitute, though you will miss the signature ash streak. Be cautious with salt; bacon and Morbier are naturally salty, so season the cream mixture sparingly. For an extra crispy top, finish the dish under the broiler for the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. Pair with a dry white wine from the Jura region, such as a Chardonnay or a Savagnin. Accompany with a side of cornichons and pickled pearl onions for a hit of acidity. A platter of air-dried mountain ham (Jambon de Savoie) makes a perfect protein addition on the side. Finish the meal with a light fruit sorbet to cleanse the palate after the heavy cheese.