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Vegetarian Tartiflette recipe (Tartiflette végétarienne)

November 6, 2009

Seves 4-6

1-1.5 k potatoes (dependent on how hungry you are) sliced into  rounds, and boiled for 10 minutes

2 tbs olive oil

200g sliced mushrooms

1 large onion, finely chopped

1 Tartiflette cheese (be careful of Reblochon and other AOC cheeses here in France, they are never vegetarian. You can find cheese for Tartiflette made with vegetable rennet (coagulant) in Intermarche. In the UK it is much more straightforward due to clearer labelling)

2 cloves of garlic, chopped

1 teaspoon of smoked paprika (optional)

1 teaspoon of dried mixed herbs

200ml single cream

Salt and freshly ground black pepper

Heat the oil in a frying pan and cook the onions and mushrooms until lightly browned. Add the garlic and cook on a lower heat for about a minute, stir in the paprika. Turn off the heat and set aside.

Arrange half of the potatoes in the bottom of a lightly oiled lasagne dish. Put the mushroom, onion and garlic mixture on top. Season generously and sprinkle the herbs evenly over.

Put the remainder of the potatoes on the top and season again.

Pour over the cream. Slice the cheese into 1cm thickness strips and arrange on the top.

Cook for about 30 minutes until the cheese bubbles and starts to brown.

Serve with a large green salad or tomato and onion salad and a nice glass of chilled sauvignon blanc.

You may find this quite a heavy dish! We will be posting a recipe for a vegan potato gratin, which may be more to your taste.

This recipe was created by Andrea, chef at the vegetarian bed and breakfast 3 Place des Arbres, a luxury guesthouse, catering for vegetarians and vegans (and the veg-curious) in Creuse, Limousin, France. You can read more about why it was created here

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