Serves: 4
Cost: ~€5-15, depending on the cheese used
Preparation time: ~45 minutes
Calories: ~310 per serving
Hi everyone, I hope this day sees you well. Today I’m welcoming Helene who will be guest-posting for me today. Helene lives in Goa, India and has access to a huge range of colourful, wonderful looking ingredients as a result. I say this all the time I speak about Helene and her blog MasalaHerb but she has introduced me to so many things which I didn’t even know existed. She once did a wonderful post about rare Indian berries which was absolutely fascinating. Berries aren’t all she writes about though! Of course she cooks some wonderful things inspired by traditional Indian and Goan cuisine, but, being originally from Europe, she also cooks fabulous sounding things from this part of the world too – indeed, hence the inspiration for today’s post.
She will give you a great introduction to herself below, where her passion for cooking shines through, so I will suffice to say that I love your blog Helene, and for anyone who hasn’t checked her out yet, please do! Start by taking a virtual tour through a market in Goa perhaps? I’ll be back in a few days for a new guest post. In the meantime, enjoy the lovely post – thank you so much Helene!
Find Helene on: MasalaHerb | Facebook | Twitter | Pinterest | Google+ | StumbleUpon | YouTube
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Hello my friends! I am all excited to guest post here today at FiveEuroFood! Charles asked me some while back for a little recipe contribution, of course I was excited to share with you all a favourite recipe of mine, so I prepared my mum’s French Tartiflette recipe!
For all those of you who don’t know me yet…. well I am Helene, author of food blog Masala Herb, Austrian & French, married and living in Goa, India. I graduated a couple of years back in hotel management and ran a restaurant in Goa with my husband. I share my European heritage and my husband’s Goan/Indian heritage through my food recipes on my space. Further, I am an artist of life, so my passions come not only to life in my traditional family recipes but as well in my fusion cuisine creations. I love food and consequently I learned to love cooking over the years as well.
All my live I dreamed to travel the world and to discover new things. Today I am doing all this by sharing precious and unknown knowledge of exotic ingredients. My aim is to bring cooking ideas for those ingredients to the internet population. You see, even the potato was once upon a time an exotic ingredient for the world, nowadays it is ever so present in every household and an important staple food for all the populations! Much knowledge from our ancestors has been lost over the years, which is a pity in my opinion. So I try to revive interesting foods and recipes back to life.
For today’s guest post I have chosen more of a good old comfy family recipe, rather than coming up with a fancy yam tartiflette version. French cuisine should never be changed or altered too much, that’s because the French cooking is brilliant and perfect as it is, and everyone knows the expression “too many cooks can mess it all up”, so I guess you get the point here. 🙂
To make a Tartiflette a good French Reblochon cheese is required. In case you live somewhere in the world where reblochon isn’t available, then try to get hold of a soft white mountain cheese with a nutty fragrance like the reblochon instead. The cheese should be able to melt well! The concept of a Tartiflette, are the layers of potato and cheese covered with garlic, herbs and liquid cream, baked for 20 min till perfection. Yes it is a heavy dish, but believe me my friends, it’s a very delicious dish as well, and to indulge once in a while doesn’t hurt anybody, right? 😉
Tartiflette
Ingredients
- 500g Potatoes, peeled and boiled
- 150g Reblochon cheese
- 100ml fresh Cream
- 4 cloves Garlic
- 1 bunch of Parsley, finely chopped
- 1 good pinch of dried Thyme
- 1 pinch of Salt
- 1 pinch of Pepper
Instructions
- Cut your boiled potatoes into thick slices and cut the Reblochon into slices as well as shown.
- Butter a glass baking dish well. Start placing one layer of Potato into the dish. On top of the potato place a second layer of Reblochon cheese slices.
- Continue with the third layer. Place the potato slices on top of the cheese.
- Chop your garlic and parsley and sprinkle half on top of the potato layer.
- Add one more layer, the fourth layer, of potato and on top of that the last layer of Reblochon cheese slices.
- Sprinkle the rest of the herbs and the dried thyme, salt & pepper on top and pour all the cream, as shown, evenly onto the uncooked tartiflette.
- Bake the tartiflette at 220 degrees Celsius, for about 20 minutes. Serve warm, with a salad as side and maybe a glass of wine.
What a lovely guest post Helene, and such a nice recipe. We’ll be travelling to France in a couple of weeks do I’ll keel my eyes open for this dish to try, and the cheese of course.
Hi Eva!
Thank you dear! =D
Lucky you, I wish I could join you. The Tartiflette is mostly common in the Alpine regions of France, the cheese should be easily available in super markets such as Carrefour, otherwise you can always ask Charles, who might have a better shopping idea. ^.^
Hi Charles!
Thank you for allowing me to guest post on your wonderful food space today and I want to thank you for your kind words. It means a lots to me! =D
Thanks so much for the lovely guest post! I’ve actually never made tartiflette, despite living in France! I really look forward to giving this a try come autumn. Perfect time to eat a big dish of cheesey potato awesomeness 🙂
Helene, can I marry you and let you cook? Holy cow this looks good!
I am sorry Maureen, I have to disappoint you, I already have got a ring on my finger. =D
LOL I do too.. maybe we could use the fingers on our other hand? I really want to taste this with the real cheese. 🙂
ah Maureen you are indeed a unique person, yet I cant give you the real cheese. ]:D
Wonderful guest post, Helene. This is a very unusual tartiflette (no onion, no bacon, no white wine, but parsley and garlic instead). I love tartiflette and prepare it quite often when winter comes. My recipe is rather a traditional one, alike the ones served in Reblochon region (Savoie). For me the obligatory ingredient is white wine. I also add lots of fried onions and bacon.
Hi Sissi!
My grandparents used to go every year to Savoie, we have some relatives there as well (we are everywhere in the world!). I love this dish as well, its a perfect comfort food for cold days. I ought to try your version in the future!
Helene it’s a pleasure to “meet” you. I’m looking forward to checking out your blog. This dish is absolutely fabulous. I’m in love with every aspect of it. I’m definitely going to be working this up over the fall season this year. Thank you for sharing!
Hi Kristy!
Its nice to “meet” you too! ^.^
If you can’t find that cheese wherever you live, then just keep looking for some softer cheese with a nutty fragrance. The cheese makes the dish! 😉
Wish u a lovely weekend ahead!
Looks like a simple potato dish yet so rich in taste (and calories) from the reblochon cheese and cream. Thank you for sharing your recipe in this guest post, Helen.
Sorry, meant to write, ‘thank you Helene’. 🙂
lol no worries 😉
Yeah its for sure a heavy dish, but here its not about the health factor but more about a special once in a blue moon dish to tease your senses. ;D
I would certainly not expect to eat such a wonderful dish very often but for a special meal it’s quite a luxury and I know I would treat myself with it. 🙂
Thank you again for sharing this dish.
Helene and Charles, thank you for yet another wonderful post! Potato in a cheese coat: what could be better! 🙂
Great dish Helene and lovely to know more about you. I love the look of this and it must be so delicious. That cheese is sensational xx
This dish looks like pure comfort!
Hélène, your tartiflette looks gorgeous! Love the combination of parsley and thyme and the signature Reblochon… so yummy. My whole family would love this dish and I think my husband would prefer it over scalloped potatoes which he finds too milky. Yours is more on the cheesy side 😉 and who doesn’t like that! Love your garlic jar Hélène; it has an air of Provence – very transporting :). Great post.
Thank you Kelly!
Glad you feel like that about cheesy dishes =D
Oh the jar is my mums, it’s from Northern France, what I know.
Oh me, oh my! What gorgeous looking pics, Helene! Such a delightfully easy recipe and looking so incredibly beautiful and tasty! Two of my favorite ingredients … cheese and potatoes! I will track down Reblochon by hook or by crook 🙂
Great guest post, Charles!
thank you ping!
Even I love cheese and potatoes, so many ways to enjoy this 2 simple ingredients. Hope you will find the Reblochon, otherwise remember to get a nutty soft cheese instead for the special effect. ^.^
so nice to see helene posting here, as I’ve been following her blog, and her on twitter too (: she really is a real inspiration with all her yummyr ecipes and her introduction to the more exotic and interesting ingredients from her side of the world (: nice one!
(though, must say, I’m also missing you charles!)
Thank you Shuhan, thats sweet of you. =)
I am missing charles around too! 😉
Thanks to both of you for this nice post. I have enjoyed your blog Helene in the past, especially your experiences in the market. This is a great recipe to enjoy when we have snow on the ground in New Hampshire.
This is what I call genuine comfort food! The cheese alone looks delicious, but the tartiflette – delicious! Thanks for sharing such a fabulous recipe! Very nice to meet you Helene!
Right in time before the cold season stars.
Its nice to meet you too!
Wish u a lovely weekend. =)
Oh my goodness, Helene!!! This looks delicious! From the preview you showed, I though you made some kind of gratin dish. I’ve never had this Reblochon cheese before, I’m afraid, but I’m so curious how it’s like, and the layers of potato and cheese + garlic + herbs in creamy texture… YUMMY!!!
Hi nami!
I am melting for this dish too, the cheese is just amazingly delicious and one of my favs. If you ever see it now in the shop, u ll know what to do with it. 😉
Helene and Charles, that looks like the ultimate comfort food potato dish! You’ll be seeing it on my table in a few months, I’m sure.
Jean thank you, I am sure you will love it, if you are into cheese as I am. feel free to ask me for help if u need any!
I just want to be able to taste this fresh Reblochon cheese! I love the recipe; it looks comforting amazing, but I’m so wanting to see how it would be with the correct cheese!! One of these day, I dream to travel and taste all these amazing foods!
Hi Linda, nice to meet you. =)
Yeah the cheese does the effect, no doubt. I dream to travel the world more too, I hope so we ll be able to do so in the future. Unfortunately I am not in Europe right now otherwise I would have send u some. Maybe next time if u remind me. 😉
Great guest post, Helene and Charles!! This is what I call fantastic comfort food, cheese and potatoes, you got me with that, Helene 🙂 I haven’t made Tartiflette yet, so I am bookmarking the recipe! Ok, I am hungry now…;)
What a fabulous post Helene! I just love the sound of this recipe-it ticks all the boxes for me…Now I’m off to look at your blog!
What a beautiful recipe!!! Lovely recipe!!!
Helene,
Sorry I’m a little late commenting on this post — I just realized that I somehow missed this one. However, I’m glad I found it because your tartiflette looks amazing! We have a great cheese shop at a local market and I’m going to look for the Reblochon, since you say that it really is required to make an authentic tartiflette. Thanks for introducing us to this interesting dish. It’s really nice to meet you!