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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Spaghetti Squash Pizza Crust (Gluten Free)


I’m so happy that spaghetti squash is finally becoming popular here and I can now buy it at supermarkets. Before I could only find it at the farmer’s market. But these are only on Saturdays, which sucked if I didn’t have time to go or plan ahead. I wanted to make a slightly lighter pizza so I used spaghetti squash as a base for the crust. It’s basically a vegetable fritter. I used egg white, Parmesan and a bit of buckwheat flour to bind it together. So it is gluten free.

This recipe makes 3 individual pizza crusts.


1 medium spaghetti squash

2 egg whites

¾ teaspoon of garlic powder

1 teaspoon of salt

1 ½ teaspoon of onion powder

1 tablespoon of dried oregano

40grs grated Parmesan

2 tablespoons Buckwheat flour


Olive oil


Preheat your oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh. Drizzle a bit of olive oil on each piece of squash. Place the squash with the cut side down on the prepared baking sheet. Roast it for 30 to 40 minutes, depending on the size of the squash. Keep the oven on. Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a large bowl. Set it aside to cool down.

Once the squash has cooled down, add the rest of the ingredients and mix well.

Place a non-stick pan over medium heat. Once the pan is hot, brush it with a bit of olive oil. Add 1/3 of the squash. Press it down with a spoon and shape it into a circle. It is important that you don’t make the pizza crusts too big or too thin as they will be more difficult to flip and most likely to break. So keep that in mind.

Cook for about 2-3 minutes per side, until it gets slightly brown. The easiest way to flip each fritter is to flip the pan into a plate. Do it carefully so that it doesn’t break. It is also important that you don’t add too much olive oil into the pan before cooking the squash. You don’t want hot oil to drip onto you while flipping the fritter. Repeat for the rest.

Once your spaghetti squash pizza crusts are all done, top them with your favorite pizza toppings. Line an oven sheet with parchment paper and bake for about 10 minutes. For these I used tomato sauce, mozzarella and shredded Gouda. After the pizza was baked, I added some prosciutto, arugula and chili flakes. Enjoy!

Side note: If you want to use mozzarella, avoid using too much and make sure to pat dry each piece with paper towels. The moisture in the mozzarella can make the pizza very watery.

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.