Vegetarian Tartiflette

Traditionally this dish is made with a round of Reblochon, a washed rind cheese from the Haute-Savoie region in the Alps. You can use other cheeses. I'm getting into the habit of whacking a whole Camembert into the oven and dipping into it with bread or potatoes in front of the telly.

Usually this dish is made with lardons or bacon, but I've made it vegetarian by adding mushrooms.

I've noticed that English recipes for Tartiflette add cream or creme fraiche. In France they tend not to, as it's rich enough.

Course: Main Course

Cuisine: French, Haute-Savoie, Vegetarian

Keyword: Alpine cheeses, Cheese and potato dishes, Reblochon, Tartiflette, Vegetarian Tartiflette

Servings: 6

Equipment

Large round oven-proof dish

Ingredients

1.2 kilos smallish potatoes (Charlottes are good), boil with skins on, slit around the middle
50 g butter
3 or 4 shallots, finely sliced
2 fresh bay leaves
2 cloves garlic, minced
Glass large white wine or dry sherry
200 g button mushrooms, cut in half
1 whole reblochon cheese
salt and pepper to taste

Instructions

Boil the potatoes in their skins, then drain and cool down slightly with cold water, remove skins and cut into 1 cm round slices.
In an oven-proof dish, fry the shallots and garlic and bay leaves in the butter on a low heat until soft.
Add the potato slices to the oven-proof dish, stir gently so as not to break them up and add the mushrooms then the white wine.
Then place the entire Reblochon in the middle of the dish and transfer to the oven. Bake for 20 minutes until melted. Season to taste. Eat with a green salad and white wine.