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In the heart of the snow-capped mountains of Franche-Comté, the land of cheese and traditions, lies a comforting and delicious winter dish: Morbiflette. This regional version of the famous Savoyard tartiflette combines the rich taste of Morbier, a cheese typical of the region, with the melting texture of potatoes and the unmistakable aroma of Morteau sausage. Born from the ingenuity and culinary passion of the inhabitants of Franche-Comté, Morbiflette is an ode to their heritage but also to warm hearts on cold winter days.
The history of this dish fits into the context of promoting local products and regional cuisine. Morbier, with its characteristic black line in the middle, has a unique taste and irresistible softness. Known for its traditional smoking process, Morteau sausage has a texture and aroma that perfectly match the creaminess of the cheese. Morbiflette is more than just a dish: it is a journey through the land and history of Franche-Comté.
Ingredients
1.5 kg of potatoes (preferably waxy varieties, ideal for gratins)
2 yellow onions, thinly sliced for a caramelized sweetness
1 Morteau sausage, symbol of the authenticity of the region's charcuterie
1 kg of Morbier, raw pressed raw milk cheese, famous for its line of vegetable ash
About 25 cl of thick crème fraîche to make the dish creamier
Additional tips
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