A delicious spinach and mushroom tartiflette with layers of potatoes, spinach, onions, smoked cheese and mushrooms baked in the oven with a creamy sauce, This creamy spinach and mushroom bake is served with a crisp green salad dressed with a mustard and honey dressing
Traybake
Salad
Dressing
Lightly boiled slice potatoes create the first layer,
followed by wilted spinach. The next layer is fried onions and garlic followed
by caramelised sliced mushrooms and grated cheese. The tartiflette is finished
with a layer of sliced potatoes and a sprinkle of cheese and baked in the oven,
served with a green salad and mustard dressing.
Yes, cook all the layers and allow to cool, then build the veggie tartiflette
in a freezer proof dish and freeze without cooking. To cook ensure it is fully
defrosted and then follow the recipe for full cooking instructions.
This dish is a delicious late autumn, winter or early spring
evening meal, and a great alternative to the more traditional veggie spinach
and mushroom recipes like lasagne and risotto.
This is a delicious family meal; it is ideal for vegetarians
and perfect for a weekend dinner or Sunday lunch. As the layers are all cooked separately
it is a good dish for beginners as there is no issue with timings so you can
make each layer at your own speed and then layer it at the end so it is
relatively stress free.
This dish makes a mouth watering main course for any vegetarian dinner party especially if it is a French themed party, we would serve it with a creamy mushroom soup for the starter and a French lemon tart for the dessert
This dish is deliciously creamy, with a smoky taste from the
cheese a savoury flavour from the mushrooms and a freshness from the spinach.
We serve this dish with a fresh tomato and green salad with
a honey mustard dressing, for other meal alternatives you can serve this dish
with
The combination of spinach and mushroom marries perfectly
with the creamy potato and cheese tartiflette base, the star ingredient is the
smoked cheese, which adds another flavour dimension to the dish
For those of you who want to know a bit more about Tartiflette it originated in the western alps and is traditionally made with potatoes reblochon cheese, onions, and bacon lardons. The name comes from the northern alps name for potatoes. We have altered the recipe to make it suitable for vegetarians, making a delicious French mushroom and spinach bake.
