Rolled Tartiflette with Cook’in

This rolled tartiflette transforms the classic combination of potatoes, onion, cheese, and cured meat into a sliceable savory roll. Serve it hot with a crisp green salad.

Ingredients

• 350 g firm-fleshed potatoes, peeled and cut into pieces
• 1 onion, peeled and quartered
• 6 eggs
• 100 g grated Gruyère or Emmental
• 150 g smoked or cooked ham
• ½ Reblochon, thinly sliced
• 1 pinch Espelette pepper or black pepper
• Salt, to taste

Preparation

1. Preheat the oven to 180°C. Line a rimmed baking tray with parchment paper.
2. Finely chop or grate the potatoes and onion with the Cook’in appliance. Drain away excess moisture if the potatoes release a great deal of liquid.
3. Add the eggs, grated cheese, pepper, and a small amount of salt. Mix until evenly combined.
4. Spread the mixture over the prepared tray in an even rectangular layer.
5. Bake for 20 to 25 minutes, until the potato base is set and lightly golden.
6. Remove the tray from the oven. While the base is still hot, arrange the Reblochon and ham over its surface, leaving a narrow border around the edges.
7. Using the parchment paper for support, roll the potato base tightly from one long side.
8. Return the roll to the oven for about 5 minutes, or until the cheese has melted.
9. Allow it to rest briefly, then cut it into thick slices and serve warm.

Tips

• Do not over-salt the potato mixture because the cheese and ham are already salty.
• Roll the base while it is warm and flexible to reduce cracking.
• Bacon lardons may replace the ham; cook and drain them before adding them to the filling.
• If Reblochon is unavailable, use another creamy, soft-ripened melting cheese.