Vegetarian Tartiflette

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Author: Delphine Fortin
Prep Time: 40 mins
Cook Time: 25 mins
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Savory
Diet: Vegetarian

This vegetarian tartiflette is inspired from the traditional French recipe made of potatoes, reblochon cheese and onions. In this vegetarian version, the lardons are replaced with smoked tofu and mushrooms. A great and comforting family meal for a cozy winter night!

Ingredients

Scale

3.3 lbs (1.5 kg) potatoes, peeled and cut into chunks
2 large onions, sliced
3 to 4 Tablespoons olive oil
2 Tablespoons unsalted butter, divided
7 ounces (200g) smoked tofu, cut into short thin strips
10.5 ounces (300g) cremini mushrooms, sliced
Salt and black pepper
3 cloves garlic, minced
1.1 lb (500g) reblochon cheese, sliced lengthwise*
1 cup (25 cl) heavy whipping cream

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Instructions

Pre-bake the potatoes by placing them in a large volume of boiling water for about 5 minutes, until tender. Drain and set aside.
Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 13×9″ baking dish (33×23 cm) with olive oil.
Heat some olive oil and butter in a large frying pan, and add the onions. Cook on medium heat, stirring often, until tender. Add the smoked tofu strips, and sauté until slightly caramelized. Transfer to a shallow plate and reserve for later.
Re-using the same pan, heat more olive oil and butter, and add the pre-cooked potatoes. Cook for a few more minutes, stirring often, until potatoes turn slightly golden in color. Add mushrooms, garlic, and saute for a couple more minutes. Add the onion mixture back to the pan and season with salt and pepper. Taste and adjust seasoning as needed.
Slice the reblochon following the instructions in the note below. If you use 2 reblochons, you will have two layers in your dish.
Transfer the onion-potato mixture into the prepared baking dish, cover with the cream and arrange the 2 halves of reblochon, sliced lengthwise, on top, crust up.
Bake for about 25 minutes. Let cool for 5 minutes on the countertop, and serve right away with a side of lettuce with vinaigrette. Enjoy!

Notes

* You will need one or two reblochon cheeses, upon size. Take each disk of cheese and cut lengthwise, to place on top of the tartiflette. If you have 2 x 250g reblochon cheeses, cut the second one like the first one, and then cut into quarters. Add them to an intermediate layer, keeping the 2 whole disks from the other cheese to place on top of the dish.