Tartiflette aux champignon

Tartiflette is an alpine favourite, a cheesy potato gratin, that looks so indulgent. Unfortunately it's always made with bacon lardons and reblochon cheese both of which are not suitable for vegetarians. 

However, it's actually a dish invented by the manufacturers of reblochon cheese to increase its sales, so I don't feel guilty in messing with the recipe to create a vegetarian alternative. 

I read that reblochon has a more mushroomy and herbal flavour than a plain camembert for example. So adding mushrooms and a fresh herb to the dish makes sense. Also a pinch of smoked paprika for that smokey lardon replacement.

Ingredients
serves 4

450g Pie d'Angloys cheese (or camembert, or similar but not Reblochon)
1kg potatoes, waxy variety like Charlotte
2 large onions (approximately 200 g)
25g butter
250g flat field mushrooms
1 tsp smoked paprika
1 sprig of thyme
150ml dry white wine
2 garlic cloves, finely chopped
1 garlic clove, whole
salt
pepper
grated nutmeg (optional)

Method

Peel and cut the potatoes into chunks. Slice the onions into rings.

In a skillet, sauté the mushrooms in the melted butter, add smoked paprika and onions, continue to fry for about 5 minutes until they begin to soften and brown.

Add the potatoes and sprig of time and cook over medium heat for 20 minutes.

Deglaze the  skillet with white wine and cook for a further 5 minutes until the wine has almost gone.

Season with salt and pepper, and add a little nutmeg to taste. 

Remove the sprig of thyme. Check that the potatoes are almost cooked.

Next, slice your round Pie d'Angloys (or similar mild soft rind cheese suitable for vegetarians) in half horizontally,  (i.e. into top and bottom halves) keeping the rind intact. Set aside one half and cut the other side into small pieces.

Rub the garlic clove over the baking dish, then arrange half of the potato, mushroom, and onion mixture in an even layer and dot the cut pieces of cheese to incorporate into mixture. Then add the remaining potato, mushroom, and onion mixture. 

Place the whole half of cheese on the top, rind side up. You can cut into 2 or 4 pieces to spread it out more if needed.

Preheat your oven to 200°C 

Place the dish in the oven for 15 to 20 minutes until the cheese browns.  Stick it under the grill for a few more minutes if you want it crisper.

Serve warm with a green salad and a glass of white wine.