Tartiflette is a French dish from the Savoie region. It is typically made with potatoes, bacon lardons, onions, reblochon cheese and cream or crème fraîche. The rumours are that tartiflette was invented in the 1980s as a way to help sell more of the reblochon cheese. This clever marketing tool has definitely worked as it appears on almost every mountain restaurant menu.
As I am currently working as a Chalet Chef in La Tania near Courchevel, it also appears on the Snow Retreat menu. Every Friday I cook at least three huge tartiflettes to feed twelve hungry skiers and snowboarders.
I regularly make veggie tartiflette for my fellow vegetarian guests The dish is quite versatile so you could actually use any vegetables but the recipe below is my favourite.
Vegetarian Tartiflette Serves 4
- 5 large white potatoes
- 100g dried green lentils
- 1 vegetable stock cube
- 2 tbsp coconut oil (or whatever oil you have available)
- 1 large red onion
- 2 garlic gloves
- 1 courgette
- 120ml white wine
- 3 tbsp dried thyme
- 500ml crème fraîche
- Salt and pepper
- 250g reblochon cheese
- Preheat oven to 190ºc / gas mark 5. Place the potatoes in a large pan with boiling water and boil until the potatoes tender. Cool under a cold tap, drain the pan of water then gently peel off the potato skin. Set the potatoes aside to use later.
- Place the green lentils in a small pan and cover completely with boiling water. Add the vegetable stock cube and simmer until the lentils are almost cooked, usually about 10-15 minutes. You may have to keep an eye on them and add more water if necessary.
- Whilst the lentils are cooking, dice the red onion and finely slice the garlic. Quarter the courgette then chop them into small thin pieces.
- Fry the above vegetables altogether in hot pan with the coconut oil. Add 2 tbsp of the thyme and white wine and cook on a low heat until the vegetables are soft.
- Once the lentils are cooked, drain and add to the frying pan with the vegetables. Stir all the ingredients together for a further 5 minutes on a low heat.
- Place the crème fraîche in a large mixing bowl then when ready, tip the lentil and vegetable mixture into it. Stir everything together until it’s evenly combined. Season with salt and pepper.
- Take a large oven dish (enough for 4 people) and place a third of the crème fraîche mixture into the bottom. Using a sharp knife, finely slice the potatoes and layer on top of the crème fraîche. Repeat two more times until the dish is full and there is a potato layer remaining on top.
- Cut the reblochon cheese into 1cm thick slices and arrange them on top of the potato. Sprinkle the remaining thyme on top of the cheese and place in the middle of the oven for 40 minutes. Check the potatoes are soft and cooked through before serving.
This is best served with a green leafy salad, cherry tomatoes and of course, a good bottle of French wine.
This dish can easily be made vegan too by substituting soya cream instead of crème fraîche and using vegan cheese which is now available in large bio supermarkets in France. Let me know if you made this recipe in the comments box below. Did you like it?