As we head into December, most of us will be heading off to our local Christmas markets to check out the products our local and European traders have to offer. Whilst it is great to look for presents that offer something a little bit different, many people go to Christmas markets to soak up the festive atmosphere and sample a few tasty treats. With glasses of Gluhwein and plates of Bratwurst aplenty you can fill your boots once you have emptied your pockets after all that shopping. Over the years, we have started to see a lot more food stalls and pop up restaurants as part of our Christmas markets, with samples of cuisine from many countries. Another firm Christmas market favourite is Tartiflette, a baked cheese and potato dish from the Haute Savoie region of France. Made with lardons, wine and Reblechon cheese, this is definitely a rich meal but it is Christmas after all. To enhance the luxury further, I decided to make my own version with a healthy dollop of the fantastic Maille white wine and Morelle mushroom mustard. I was kindly sent this mustard alongside the intriguing sounding white wine and Blackcurrant Dijon mustard, by Maille. The blackcurrant mustard will be great with a warm duck salad, so I will definitely be trying it out soon. With the aroma of the Christmas markets lingering and the lure of French cheese, the combination of the classic Tartiflette with an added twist meant that I would be trying the mushroom option first.
On its own, the mustard is rich and intense but is very smooth, so it is not too overpowering. Whilst the mushroom is quite a delicate flavour, it is not lost. Maille have got it spot on with their flavour combinations, ranging a classic honey and mustard pairing to the more adventurous fig and coriander mustard. With a great range of gifts you are sure to find a Christmas gift for your food loving friends. The addition of the mustard to my Tartiflette gave the dish an extra tang and the delicate heat helped cut through the richness of the cheese. Give this a go and you can create a little bit of Christmas market spirit at home.
2lb waxy potatoes
1 large onion, chopped roughly
2 cloves garlic
200g lardons or smoked bacon
1 Reblechon cheese
50ml white wine
100ml double cream
2 heaped tbls Maille Chablis et Morilles mustard
Splash of olive oil
Salt and pepper to season
1. Thinly slice the potatoes and boil in pan of water for 5 minutes then drain.
2. Heat the oil in a large frying pan and gently fry the lardons, after a couple of minutes add the onions then the garlic. Cook until onions are soft and starting to brown. Add the wine and mustard then simmer until the wine has reduced.
3. Place a layer of potatoes across the bottom of a casserole dish and then a layer of the bacon mixture, continue to layer with the potatoes and bacon mixture until you have used them all up.
4. Pour over the cream evenly and then slice the Reblechon and cover the mixture with the cheese slices, crust up. Sprinkle a tiny bit of salt and back pepper over the top then cook for 30-40 minutes ( 200/gas mark 6), until golden.
This post was sponsored by Maille.