Tartiflette


Tartiflette4

Using up the leftovers in my house has become so much more fun since I’ve moved to Switzerland. Because, usually, I have some interesting, delicious food in the fridge just begging to be turned into something delicious. In my case the other night, I had some garlic sausage and herbed brie that really needed to be eaten. So I went in search of something tasty to use these ingredients in (besides, you know, just stuffing them in my mouth). I came upon a recipe, or rather several recipes, for tartiflette, a traditional French recipe that I believe comes from this area here.

Now, this is not strictly an actual Tartiflette – I don’t want to offend anyone by saying that it is. For it to be genuine, the cheese used has to be a Rebluchon. I substituted my herbed brie, so this is just a counterfeit Tartiflette. That happened to be DELICIOUS.

Tartiflette1

Of course, the base ingredients help with the tastiness. Also, cream. That helps too. Here’s how this went down:Tartiflette (variation on)

Ingredients

Olive oil

1 kg potatoes

2 cloves of garlic, minced

1 onion, chopped

handful of chopped sausage (I used garlic sausage)

1/3 cup of cream

Soft cheese (traditionally is Reblochon, I used garlic Brie because that is what was in my fridge)

Splash of white wine (optional)

Salt and pepper

Tartiflette2Preheat oven to 200C.

Roughly chop potatoes and place in boiling water for approx 15 minutes, until soft

In frying pan, heat up small amount of olive oil over medium heat, then add garlic and onion, cooking until soft. Add the sausage for a few minutes.

Chop boiled potatoes into smaller pieces and add to frying pan, letting them cook until just turning golden.

Place mixture into a baking pan. Add cream and wine if you are using and season with salt and pepper.

Take your cheese and cut in half crosswise. Place rind up on the mixture, breaking up a little if it doesn’t cover the whole area.

Put in oven and bake for 15-20 minutes, until the cheese is golden and melty.

Tartiflette5

Guys, this was heaven. I will make this again, maybe at some point using Rebluchon, but dear god, any bubbly cheese is going to add to a pot full of potatoes, sausage and cream. And to really make you jealous, here’s a glamour shot of our weekly patisserie: une tarte a fraise, et un moelleux de chocolat. Heaven!

Desserts2

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One thought on “Tartiflette

  1. Pingback: Chamonix-Mont Blanc | Lifestyle Junkie Abroad

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