Leeks and Reblochon tartiflette
13
50
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of butter
- 4 to 5 yellow large potatoes thinly sliced (may use a mandolin)
- 3 finely chopped garlic cloves
- 20 slices of garlic flavored dried sausage
- 375 ml (1 1/2 cup) of 15% cooking cream
- 375 ml (1 1/2 cup) of grated Mozzarella cheese
- 1 Reblochon
- 125 ml (1/2 cup) of chopped fresh parsley
- Salt and pepper up to taste
For the lazy method:
- Mix cream with parsley, garlic, half the mozzarella, salt and pepper. Microwave lightly. Mix well.
- In a squared Pyrex plate, pour a bit of your cream-parsley mixture enough to cover entirely the bottom of the plate.
- et a thin layer of potatoes, a layer of sliced leeks, a thin layer of sausages and mozzarella. Repeat this 2 more times and add at the very end chunks of Reblochon. Pour remaining cream. Cover with aluminium paper.
- Oven bake covered for 40 minutes at 375°F (190°C).
- Remove aluminium paper and continue cooking about 10 minutes to color everything up a bit.
Preparation
Side-by-side modeFor the lazy method:
- Mix cream with parsley, garlic, half the mozzarella, salt and pepper. Microwave lightly. Mix well.
- In a squared Pyrex plate, pour a bit of your cream-parsley mixture enough to cover entirely the bottom of the plate.
- et a thin layer of potatoes, a layer of sliced leeks, a thin layer of sausages and mozzarella. Repeat this 2 more times and add at the very end chunks of Reblochon. Pour remaining cream. Cover with aluminium paper.
- Oven bake covered for 40 minutes at 375°F (190°C).
- Remove aluminium paper and continue cooking about 10 minutes to color everything up a bit.
For the gastronomic method:
- In a large bowl, mix cream, butter, parsley, garlic, salt and pepper. Set aside.
- In a deep and thick casserole, pour a bit of the cream mixture to cover the enterity of the bottom, heat at medium heat a few minutes.
- Set a thin layer of potatoes over the mixture of warm cream enough to cover the bottom. Add a layer of sliced leeks, then a layer of garlic sausages and a layer of grated mozzarella. Repeat 2 more times and spread reblochon over all layers.
- Cover and oven bake 40 minutes at 375°F (190°C).
- Remove lid 10 minutes before the end of the cooking to color very well your tartiflette.
Chef’s note
This tartiflette recipe comes from Paris from the Quartier St-Michel. It was 11 in the evening, the resto was closed and it melled awfully good. We had our faces stamped over the windowed door. The boss got sentimental seeing us quebeckers and invited us to eat with their employees.
You'll see how good it is.
Bonne appétit et gourmet friends
- Nicolas
