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. This tartiflette is meat free and ideal for flexitarians and vegetarians
For those of you who want to know a bit more about Tartiflette it originated in the western alps and is made with potatoes reblochen cheese, onions and lardons. The name comes from the northern alps name for potatoes.
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 dimension to the dish
This dish is a delicious late autumn, winter evening meal, and a great alternative to the more traditional veggie spinach and mushroom dishes like lasagne and risotto. For the perfect dinner serve this tartiflette with a fresh tomato and green salad with a honey mustard dressing
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