You encounter all the flavours of the world in the WUR community. Mathilde Richard (21), a BSc exchange student of Environmental Sciences from France, shares her recipe for tartiflette.
‘Tartiflette is a dish from the French alps, where I come from. It is my favourite dish to make in winter, and at home we have it several times a week in winter. This is the vegetarian version; for a non-vegetarian version you can add bacon. It is made with Reblochon, a cheese from the French alps, but you can also use a different soft French cheese such as brie or camembert. This is an oven dish, but you can also make it in a pan.’
Ingredients (for 2 people):
- 500g of potatoes
- one Reblochon cheese (or similar)
- one onion, coarsely chopped
- a clove of garlic, finely chopped
- a handful of coarsely chopped parsley
- 250 ml cooking milk
Preparation:
- Preheat the oven to 175 degrees.
- Boil, peel and slice the potatoes.
- Fry the onion and garlic in a pan until the onion is translucent.
- Mix the potatoes, onion, garlic and parsley together with a dash of the cooking liquid in a baking dish.
- Halve the Reblochon lengthwise. Chop one half into small pieces and mix with the other ingredients. Season with salt and pepper.
- Slice the second half of the cheese in two and place on top of the mixture.
- Bake for about 15 minutes, or until the cheese is melted.
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