Tartiflette comes from the Savoy region of France and is best known as a warming, comforting dish to refuel after a day in the snowy Alps. Reblochon is a semi-soft cheese from the same region, its distinct earthy, nutty flavour and melting quality is what gives this dish its character. You could substitute other cheese such as Gruyere or English Ogleshield, but do seek out Reblochon if you can.
Traditionally made with lardons, this is our vegetarian Tartiflette made with mushrooms. Serve it with a green salad with bitter leaves to offset the richness of the cheese.
10 Charlotte New Potatoes
2 shallots – sliced
150g mushrooms – sliced
50g crème fraiche
150g Reblochon – sliced
- Pre heat your grill.
- Boil new potatoes in salted water until cooked, taking care to not overcook. Then cool under cold water. Once cooled slice the potatoes lengthways and set aside.
- Finely chop the shallots and sweat them gently in olive oil until they are soft and transluscent but not caramelised.
- Remove the shallots from the pan and gently cook the mushrooms in the same pan.
- Heat a non-stick pan with olive oil over a medium heat and sauté the sliced potato until golden brown.
- Add the mushrooms and shallots and toss them with the potatoes over the heat for for 2-3 minutes. Turn off the heat and stir in the crème fraiche. Adjust seasoning to taste.
- Transfer everything into a shallow oven proof dish and spread it evenly. Top with the sliced Reblochon and grill for a few minutes until the cheese has melted.