Ingredients
750g potatoes, peeled and cut into chunks
1 large onion, sliced
3 to 4 tbsp olive oil
2 tbsp unsalted butter, divided
100g smoked tofu, cut into short thin strips – or you could use bacon
150g swiss brown mushrooms, sliced
Salt and pepper
3 cloves garlic, finely sliced
200g Mountain Man (Reblochon) cheese, sliced into 2 equal rounds horizontally. Leave whole but score lines across the rind (see photo)
1/2 cup cream
Summary
Tartiflette is a French dish traditionally made with pieces of bacon. Here, we sub the meat for smoked tofu. The rest is as they’d do it in the Aosta Valley – simple and decadent. We suggest serving this dish alongside a green salad with an acidic dressing like vinaigrette. This recipe was found by Shell, our grocery buyer, who was so excited that she sent out an after dinner email insisting we all had to make it ASAP.
Tartiflette
Par-cook the potatoes by boiling them in salted water for about 5 minutes. Drain and set aside.
Preheat the oven to 180°C. Grease the bottom and sides of a shallow baking dish (ours was 1L capacity)
Heat some olive oil and butter in a large frying pan, and add the onions. Cook on medium heat, stirring often, until tender. Add the smoked tofu strips, and sauté until golden. Transfer to a shallow plate and reserve for later.
Re-using the same pan, heat more olive oil and butter, and add the par-cooked potatoes. Cook for a few more minutes, stirring often, until potatoes turn slightly golden in colour. Add mushrooms, garlic, and sauté for five more minutes. Add the onion mixture back to the pan and season generously with salt and pepper. Taste and adjust seasoning as needed.
Transfer the onion-potato mixture into the prepared baking dish, cover with the cream and arrange the 2 rounds of cheese on top.
Bake for about 30 minutes. Let cool for 5 minutes on the countertop, and serve right away with a simple green salad and vinaigrette.
Hints and Tips
Recipe by Del’s Cooking Twist
