Vegetarian Tartiflette: Easy Cheesy Potato Gratin

5 from 1 vote

Vegetarian Tartiflette: Easy Cheesy Potato Gratin

Who's up for a hearty rustic cheesy potato gratin? This vegetarian tartiflette recipe is rich, gooey and easy-to-make. With cooked potatoes covered in lots of melted cheese, it's a real crowd pleaser. Perfect for refuelling after a long winter's walk.

Prep Time15

Cook Time35

Course: Main Course

Cuisine: French

Keyword: cheese, gratin, potatoes

Servings: people

Calories: 509kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 tbsp olive oil
2 onions finely sliced
2 clove garlic grated
1 pinch sea or rock salt (I use smoked salt)
½ tsp smoked paprika
1 tsp tamari (affiliate link) or your preferred soy sauce
1 tbsp white wine (I used sweet sherry)
1 kg potatoes scrubbed
250 g broad beans podded or frozen (I used frozen baby beans)
250 g camembert cheese one without animal rennet

Metric - US Customary

Instructions

Warm the oil in a frying pan over a low to moderate heat. Add the onions and fry, stirring occasionally, for about twenty minutes or until starting to caramelise.
1 tbsp olive oil, 2 onions
Add the garlic and salt and fry for a further couple of minutes. Again give an occasional stir.
2 clove garlic, 1 pinch sea or rock salt
Add the paprika, tamari and wine and stir again. Fry for a further minute or so, then remove from the heat.
½ tsp smoked paprika, 1 tsp tamari (affiliate link), 1 tbsp white wine
Whilst the onions are frying, boil the potatoes. Chop them into largish chunks, about 4 cm (1½ inch) and place in a large lidded pan. Cover with cold water, add a good pinch of salt and bring to the boil. Simmer with the lid on for fifteen minutes or until the chunks are just tender, but still firm.
1 kg potatoes
Also whilst the onions are frying, cook the beans in a little salted boiling water until tender. This should only take a few minutes (3-5).
250 g broad beans
Preheat the oven to oven to 200℃ (180℃ fan, 400℉, Gas 6).
Grease an ovenproof dish measuring roughly 20 cm (8inch) square (or similar).
Scatter the onions over the bottom of the dish. Layer half of the potatoes over the onions, followed by all of the beans. Top with the remaining potatoes.
Cut the cheese in half horizontally so that you have two rounds. Place these on top of the potatoes rind-side-up.
250 g camembert cheese
Bake for 15-20 minutes or until everything is hot and the cheese is melted and bubbling.
Leave to stand for five minutes, then serve whilst hot and before the cheese has a chance to start firming up. Scatter with finely chopped fresh parsley just before serving, if liked.

Notes

Serve with a green salad on the side and glass of dry white wine for the true Haute-Savoie experience. Or try a light but sharp homemade coleslaw.

Most camembert type cheeses are sold in rounds of 250g (9 ounces) in the UK. If you can get a slightly larger cheese, so much the better. A 300g one (10 ½ ounces) is ideal.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition