Reblochonnade with bresaola

A dish in celebration of Reblochon, a creamy Alpine cheese that is a worthy addition to your Christmas recipe repertoire amongst the cheeseboards and oozing Camembert we devour at this time of year. Think tartiflette without the washing up!

| Serves 2 |

INGREDIENTS

Extra virgin olive oil

8 small new potatoes

230g Reblochon 

4 slices bresaola or any other cured meat of choice

2 tsp chives, finely sliced 

2 tbsp Crispy fried onions (in keeping with the ease of the recipe I used shop bought)

METHOD

Cut the new potatoes in half and add to a large pan of salted boiling water. Boil for 10-12 minutes, or until a knife slides through the potatoes easily.

Meanwhile, slice the Reblochon into about 1cm slices (with rind intact), and preheat the grill to high.

Pass the potatoes through a colander and allow to steam dry for a minute or two. Lightly oil a casserole dish and transfer the potatoes. Arrange the cheese slices on top and place in the top third of the grill. 

Grill until molten and bubbling, about 5 minutes. Remove from the grill and spoon any of the cheese that has seeped to the bottom, over the potatoes so they are covered, and roughly tear the bresaola over the top. Place under the grill for another minute. Remove from the grill and sprinkle over the chopped chives and crispy fried onions.