The recipe comes straight from the friendly Marciatack food blog, and it’s clear: you can’t get much more gourmet than this! Tired of raclettes, tartiflettes and fondues? Go for the new winter star: reblochonnade, this time with the famous rattes du Touquet! Ratte is a delicious variety of potato which, although it bears the suffix of a town in northern France, was actually born in Lyon and the Ardèche!
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients
Serves 6.
- 1 kg Ratte du Touquet
- 1 reblochon cheese
- 20 centilitres light cream
- 200 grams lardons (chicken , pig, etc.)
- 1 bunch chives
Recipe
Steam the potatoes for 20 minutes, then leave to cool. You don’t need to peel them, as their skin is quite thin! Meanwhile, preheat the oven to 210°C.
Arrange the chopped rattes du Touquet in a gratin dish, then mix with the lardons and cream.
Place the chopped Reblochon cheese (yum!) in the middle and on top.
Sprinkle with chopped chives and bake for 20 minutes.
Your reblochonnade is ready! Bon appétit!
💡 S ecret Brussels tip: don’t waste time peeling the rattes, their skin is so thin it’s perfectly edible!
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