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!
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? 😉
- 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
- 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.