We love our winter trips to the slopes and part of the fun of this season is most definitely the food. I’ve realised a proper winter, complete with warming, cheery food really does help me get through this often grey season and keep those winter blues away. Our favourite dishes, from our trips to the Alps, are the cheese ones – fondue, raclette and tartiflette are all perfect comfort food after a day out skiing. As non-meat eaters we have come up with our own vegetarian tartiflette which we love whatever the season.
Our vegetarian tartiflette is filled with lovely gooey cheese and packed full of onions and garlic for a keep-away-colds kick.
Tartiflette comes from the Savoie region of France and is a ski season classic. Rich, creamy and oh so filling after a day out on the slopes. It’s perfectly acceptable, in my opinion, to have after a nice walk out in the British countryside too.
This is warming, feel-good winter food at its best and served up with a big chunk of bread, some sharp pickles, a crisp salad and you’ll be in to dinner heaven territory.
A taste of our travels, vegetarian tartiflette recipe – Ingredients:
600 grams of potatoes
Two large onions – peeled and chopped
Two shallots – peeled and chopped
Two garlic cloves – peeled and crushed
200 grams of Cheese. The classic tartiflette recipe will always call for the locally produced reblochon cheese which isn’t vegetarian. If you can find a veggie Camembert or brie this would work just as well as a reblochon as it is a creamy cheese. We used a regular cheddar cheese for our version.
150 grams of vegetarian bacon
100 ml of soya cream
salt and pepper to taste
A taste of our travels, vegetarian tartiflette recipe – What to do:
Peel and slice the potatoes (use a mandolin slicer for consistent thin slices). Place in boiling water for 8 -10 minutes.
Slice the onions, leeks and shallots and chop the garlic. Fry it all together in a pan for five minutes.
Slice the vegetarian bacon into thin strips and add to the fried vegetables. cook them all for a further five minutes.
Slice the cheese into small pieces.
Layer the bottom of a large baking dish with half of the potatoes and then add half of the vegetable and bacon mix.
Sprinkle with half of the cheese and season with salt and pepper.
Repeat with another layer of potatoes, a layer of the vegetable and bacon mix and sprinkle with cheese again.
Pour the soya cream across the top layer making sure it is all covered.
Bake in a pre-heated oven (180 degrees) for 50 minutes until golden and bubbling.
Serve with big chunks of bread and salad.