Leeks and Reblochon tartiflette

Author: Nicolas Moreau, le cuisinier paresseux

Preparation	13
Baking	50
Portions	4
Freezing	No

Ingredients

Preparation

Ingredients

1 package of 250 g (3 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

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Preparation

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.

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 notes

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