I won a tin of Le Gratin Dauphinois at one of our European Movement meetings … provided by another committee member, who (with his wife) often go over to Dieppe for the day … a change of country, some shopping and a French meal …
He often brings back some wonderful raffle prizes, mostly wine, but occasionally 'oddities' like this one …
… essentially it is thinly sliced raw potatoes with cream, cooked in a buttered dish rubbed with garlic, occasionally cheese can be added.
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| Tartiflette |
I mentioned this to some friends, who said they'd had Tartiflette at Christmas, as their son is vegetarian … I hadn't heard of it … and so had to do a quick check …
Who'd have thought about taxing udders … I laughed when I read up on Tartiflette and the cheese usually associated with it … Reblochon …
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| Reblochon cheese |
Both dishes come from the Haute-Savoie in the heart of the French Alps … holding its history to itself, including the culinary influences of the Alps …
I made my version of a mirepoix base, then over the top spread the Dauphinois … as I live easily, I added a boned rolled shoulder of lamb – one pot dish … I have to say it was delicious, over the days I ate it.
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| Mirepoix raw veggie mix |
To get back to the reason for this post … the tax element … Reblochon is derived from the word “reblocher” … which when translated means to “pinch the cow's udder again”.
The landowners during the 14th century would tax the mountain farmers according to the amount of milk their herds produced …
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| Tarentaise (type of cow living high in the Alps) |
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| Portrait of a Carthusian (by Petrus Christus) |
The milk that remains is much richer, and was traditionally used by the dairymaids to make their own cheese.
In the 16th century the cheese also became known as devotional cheese … so the Carthusian monks would bless the farmers' homesteads in exchange for some cheese.
Nothing like a tax on cows' udders to improve one's blog posts … I feel certain that this type of tax no longer applies …
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| Gap, town in the Haute Savoie region of south-eastern France |
I'll try and keep things lighter for a while – as life is challenging enough for so many … here's to health and happiness in 2025 …
A little information, tucked away in this post, on the European Movement, which we still continue on - this is our 50th year in Eastbourne. It is based on our 2023 programme.
Hilary Melton-Butcher
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5 comments:
Interesting. Whenever we say something "au gratin" it always has cheese in it, but I guess that's just the way we interpret the term. I always joke that cheese is Mary's addition to haute cuisine...
Looks like your mirepoix has four ingredients. Onion, carrot, and celery are the first three, what's the fourth? Just curious...
I’d rather not think about the udders! But potatoes and cheese is always a winning combination for me.
Ah yes, the grand tradition of "you think you can make me? just try it".
Nifty to win a prize and glad you put it to good use, expanded on it, and taught us lessons too. Your meal sounded yummy.
Aah - taxes....now, don't get me started on whatever the heck America is doing. I'd say it's "udderly ridiculous". Meanwhile, thanks for the fun post.
You come up with the most unique posts. I love it, and should visit more often. I always learn something new when I do visit!
But potatoes au gratin not a favorite. Although I do love potatoes. My hips prove it! LOL!!!
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