I hate winter, but I love Tartiflettes. This French speciality has that perfect sitting near the fireplace watching the snow fall outside vibe (even when you’re in rainy Burgundy 😉 ). Traditional Tartiflette is usually all about the cheese and the meat. Well, I don’t eat meat, so here is my super mushroom version that convinced even the toughest charcuterie lovers, they even had it twice! 😉
Ingredients: (for 4 persons)
- 450g of reblochon (if you can’t find it, a very soft cheese like camembert could do the trick, although I recommend the unpasteurized version)
- 250g of mushrooms (any type you like)
- 800g of firm potatoes (I usually do mine with Agathas)
- 20cL of whole cream
- 1 onion
- 1 garlic clove
- salt pepper and nutmeg
Preparation: 15 minutes
Cooking: 45 minutes to 1 hour – 200°C
- Peel the potatoes and slice them thinly (the thinner the more subtle the taste).
- Open the garlic clove and rub it inside the gratin dish.
- Preheat your oven at 200°c.
- Slice the mushrooms, the onion and the garlic. Cut the cheese in long thin slices.
- In the gratin dish, start with a layer of potato slices. There should be no gap between the potatoes.
- Add a third of the onion pieces, garlic and a third of the mushrooms, salt pepper and nutsedge (go easy on the salt as many cheeses are already quite salty).
- Pour a third of the cream on top and add pieces of cheese before covering with the next layer of potato slices.
- Repeat until you run out of potatoes, be careful to keep some cheese to melt on the top layer.
- Place the dish in the bottom of the oven and bake until golden and simmering.
- Serve with a salad on the side and plenty of bread for the sauce.
Last tip: The trick is to have very even layers so the flavours mix well together. To be sure the tartiflette is cooked through, plant a shop knife in the middle of the dish as you would a potato. If the knife goes in easily, it’s ready!