🍂🍁 13 is a lucky number today for Blogtober. The tartiflette was one of my favourite meals back in the day. A traditional mountain meal of potatoes, lardons, cream and LOTS of cheese; it is packed full of calories, giving you enough energy to spend the day playing out in the snow or to refuel after such antics. Now things have changed and words like ‘cheese’ and ‘lardons’ no longer fill me with excitement. However, the idea of a tartiflette still makes my heart swell (and probably my arteries) so I really wanted to create something that gives me that same nostalgia, and I think I managed it quite well 😎 To watch the recipe video, click Here
What you will need (to serve 2):
– 8-9 small/medium white potatoes, or 4 large
– 1 white onion
– a handful of button mushrooms
– a handful of black olives
– 1/2 cube veggie stock
– 1 carrot
– 1 medium sweet potato
– 1.5 cups of nutritional yeast
– 150ml rice milk
– 2 garlic cloves
– 1/2 lemon
– salt and pepper to season
Preheat your oven to 200c fan/ 220c convection oven
Step 1, prepare your potatoes
Peel your potatoes and using a mandolin, or a food chopper, slice them so they are about 0.5cm thick. Soak them in cold water to get rid of the starch (the starch prevents the potatoes from turning lovely and soft; no one likes a rubbery potato). Then boil them in veggie stock until fork tender (not too soft as we want them to maintain their shape, think al dente).
Step 2, make your ‘cheesy’ sauce
Peel your carrot and sweet potato. Chop into smaller chunks and boil in 150ml water for about 10 minutes. Add the nutritional yeast, press the garlic cloves and add those along with the juice of your half lemon. Allow this to simmer for another 5 minutes, season and then add the contents of the pan to a blender. Blend until smooth – sorted.
Step 3, last bit of prep
Thinly slice the onion and mushrooms. Fry these off in olive oil (or water) until the onions are lovely and soft and turning golden. Chop the olives in half.
Step 4, assemble (the fun part)
You will want a casserole dish to bake this in. To make a really satisfying tartiflette, it’s all about the layers. First you need to make a layer of the potatoes (one slice thick), then add a thin layer of onions, mushrooms and olives. Season generously. The next layer is the sauce and then repeat until your dish is full. Potatoes. Onions. Mushrooms. Olives. Season. Sauce.
Step 5, bake!
Pop your dish in the oven for 30-40 minutes. I would leave it for 40 if you have time for the perfect texture. If you are making this for more people, obviously you may need to leave this in for longer. You will know when it’s ready because it will be slightly crispy on top but your fork will slide right through to the soft potatoes underneath ✌🏻️
And there you have it. Although it’s pretty much made of just vegetables, it’s quite a rich meal so I serve mine with steamed carrots and green beans to lighten the plate. I highly recommend giving this a go, it will be the least harmful tartiflette you’ve ever eaten 😉
* If you’re like me and like to know what’s in your food, you will be happy to know that this tartiflette will be the healthiest one you’ve ever eaten!
* Rewired isn’t going to count the calories in this dish because there aren’t enough in it to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
– Potatoes are awesome. They contain lots of vitamin b6 which is great for athletic performance, helps with brain cell and nervous system activity and is actually good for cardiovascular protection.
– Carrots are a source of beta-carotene which is excellent for your heart and your eyes (it is sometimes used to treat age related macular degeneration).
– Nutritional yeast is a godsend for vegans. It contains vitamin B12 which is vital as you can’t get it anywhere else other than meat or through shots at the doctors. It is antibacterial, antiviral and also boosts your immune system.
So who’d have thunk it, a tartiflette which is good for your heart?!