For my ‘Favourite Recipe‘-posts I decided I wanted to redo the Tartiflette. Apart from it involving mozzarella it didn’t really feel like the meal I had in the restaurant. That dish was soaked in cheese and the mozzarella just didn’t melt that well.

So I used the cheese sauce recipe I made for my gnocchi and cheese and adapted it a little. Instead of using flour I used potato starch to thicken it. And it actually turned out pretty good. I added some kurkurma for the yellow colour, but that’s just optional. I thought it made the dish more ‘cheesy’.

What do you need? (old)Tartiflette4

  • 450 gr. of small potatoes
  • 250 gr. of mushrooms
  • 1 large onion
  • 2 sweet paprika’s
  • 150 gr. of mozzarella.

What do you need? (new) Tartiflettev21

  • 450 gr. of small potatoes
  • 250 gr. of mushrooms
  • 1 large onion
  • 2 sweet paprika’s
  • 80 ml of almond milk
  • 8 gr. of potato starch
  • 15 gr. of nutritional yeast
  • 1 teaspoon of salt
  • kurkuma (yellow root, optional).
  • 120 ml of water

I’m mostly gonna focus on the cheese, you can find the directions on the rest of the meal here. Start by mixing the almond milk, potato starch, nutritional yeast, salt, water and kurkuma in a little bowl. While you are prepping the potatoes and veggies in the pan put the mixture in a little saucepan and put on a low heat and wait until it thickens a bit. If you make a double batch you can use it the next day. Keep it in a glass container and in the fridge. It will firm up more then it would if you used it now.

Tartiflettev22

When the veggies are done, scoop them in a oven tray and cover with the cheese sauce. You can see it’s nice and yellow because of the kurkuma 🙂

Tartiflettev23

Because I baked the veggies up front, I only had the pop it under the grill for about 7 minutes. Nice and runny sauce and the covered the whole dish. The version  with the mozzarella might have looked a little better, but this is more like the dish I wanted and had in the restaurant.

Tartiflettev25