Potato Gratin with Chanterelles (Tartiflette my way)

We tried Tartiflette for the first time when we were in Annecy a couple of weeks ago. It is basically a potato gratin made with Reblochon cheese (a cheese from that region) and bacon. On our last day there, we went to a supermarket (like we always try to do when we travel) and we brought home some of this cheese. So I was looking forward to make my own version of this dish. I made it vegetarian by adding chanterelles and skipping on the bacon. And I added a few other things to make it more flavorful. This is a perfect side dish when you are having a dinner party or for the holidays coming up.

For the gratin:

1 1/2 kilos of waxy potatoes (not the kind for mashing)

3 tablespoons of olive oil

3 medium white onions, finely chopped

2 cloves of garlic, minced

180ml of white wine

450grs of reblochon cheese

1 tablespoon of Dijon mustard

Pinch of salt

Pinch of nutmeg

For the Chanterelles:

1 tablespoon of butter

1 tablespoon of olive oil

250grs of chanterelles (or any other mushroom that you like)

2 cloves of garlic, minced

Salt to taste

Fresh thyme

 

Preheat the oven to 200C/400F and lightly grease your oven dish.

Peel the potatoes and slice them into thin pieces. I used my mandoline to do it quicker. You can also use a food processor if you have one.

Place the olive oil in a large pan over medium-low heat. Once the pan is hot, add the onions and cook them for about 10 minutes until they become translucent. Stir from time to time, you don’t want the onions to get dark. Then add the garlic and stir for 1 more minute.

Then add the white wine, reblochon cheese and mustard. Stir until the cheese has melted and it looks like fondue. Add a pinch of nutmeg and salt to taste.

Spread 1/3 of the sliced potatoes into the prepared baking dish. Then spread 1/3 of the cheese sauce over the potato layer. Repeat this 2 more times, finishing with the cheese sauce on top.

Bake it for 35 minutes until the top is slightly brown.

Place the butter and olive oil in a large pan over medium heat. Once the oil is hot, add the chanterelles and garlic. If your pan is not big enough, do it in two batches as you don’t want to overcrowd the mushrooms. Cook for a couple of minutes until the mushrooms are golden. Add salt to taste.

Serve the potato gratin with the sautéed chanterelles and add some fresh thyme. Enjoy!

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