Tartiflette

This is a traditional French meal from the Haute Savoie region. It’s a great winter meal, and very easy to make.

6 potatoes, peeled and cut into bite-sized pieces
1 large onion, chopped
5-6 strips bacon
1 c cream
1 round Reblochon cheese, sliced in half lengthwise then halved.
*** can substitute 2 c shredded Monterrey Jack cheese***
1 t Herbes de Provence (see recipe)
¼ t nutmeg
Salt and pepper to taste

Boil the potatoes until soft. Meanwhile, cook the bacon in a large skillet. Remove bacon, reserving grease. Sauté the onions until translucent. Add crumbled bacon, potatoes, and seasonings, stirring gently until mixed. Pour into a large baking dish. Pour cream over mixture. Sprinkle cheese on top. Bake for 15 minutes in preheated oven at 350 degrees.

Herbes de Provence

This recipe dates back to the 1800's and makes four ounces.

3 T dried marjoram
3 T dried thyme
1 T dried summer savory
1 T dried sweet basil
½ t dried rosemary, crumbled
½ t crushed sage
½ fennel seeds

Combine herbs, mixing well. Pack into an airtight jar. Will stay fresh four months.

French dark chocolate mousse

This is the real deal.

6 egg whites, beaten to stiff peaks
1 bar dark chocolate (70 % cocoa is best!) slowly melted in double boiler

Fold the chocolate into the eggs whites gently. Once blended, refrigerate a few hours until firm. Can be topped with whipped cream or raspberries, but is amazing in it’s plain, unadulterated form.