Immediate priorities were to sleep, unpack, run a few errands, enjoy a gorgeous Ski Sunday with friends and now it’s time to cook an inaugural meal in the tiny kitchen. There is lots to sort out and lots to adjust to, including the light levels in the apartment and my oh so rusty French.
A few weeks ago I asked fellow bloggers to suggest a favourite recipe I could recreate in our mountain hideaway – WordPress Recipe Challenge, and what better way to start than with a classic Tartiflette. With A Glass suggested it, so 3 cheers! And as she says ” Drinking wine is almost obligatory here! It makes the dish feel lighter (I am not joking!).” I am taking this advice to heart, besides we needed to open a bottle for the recipe. So Cheers!
With A Glass writes about the history of Tartiflette or rather it’s non-history, but whatever the origins it’s perfect for snowy days and has the staples of potatoes, onions, cheese and lardon (Bacon pieces) for Alpine cookery.
I’m going to make a vegetarian version with mushrooms, see I’m already going off-piste!
I’ve copied the recipe, but as we don’t have any kitchen scales or measuring jugs at the moment my attempt at making this was done by eye.
Vegetarian Tartiflette ~
Serves 2 -3
If you can’t get hold of Reblechon, then find a good strong preferably stinky cheese!
- 450g Reblechon
- 1 kg potatoes, cooked and thinly sliced
- 150 ml cream
- 200 – 300 g mushrooms
- 2 big onions, peeled and chopped
- 20 cl dry white wine
- Salt and pepper
- Cook the potatoes, let them cool down a bit, peel them and slice them thinly.
- Preheat the oven to 190°C
- Chop the onions and the mushrooms. Fry them both until the onion has softened and the liquid from the mushrooms is cooked off
- In a large baking dish put a layer of sliced potatoes, cover with the mixture of mushrooms and onion, sprinkle with salt and pepper and continue like this finishing with a potato layer
- Cut the Reblochon in two parts, so that you have two thin circles, each covered with rind on one side
- Cut each thin circle in several big chunks and arrange them on top of the individual dishes, rind side up
- Pour the cream and the white wine on top of the gratin and bake it (about 20 minutes) until it is golden
- Serve it piping hot with a lightly seasoned green salad, crunchy bread and a glass or two of white wine
And the verdict?
Oh so rich and tasty, the rind of the cheese was superb when cooked and melted. And With a Glass was right about the white wine 🙂