Recipe Ingreds
Traybake
- black pepper (to taste)
- 15 grams butter
- 50 grams Applewood smoked cheese
- 100 ml double cream
- 1 cloves garlic
- 300 grams mushrooms
- 1 tbsp olive oil
- 1 whole onions
- 15 grams plain flour
- 350 grams potatoes
- salt (to taste)
- 3 portions frozen spinach
- 0.25 cube stock cube veg
- 100 ml water (boiling)
- 50 grams cheddar cheese
Salad
- 50 grams cherry tomatoes
- 0.5 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 0.75 tbsp honey
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- salt (to taste)
Recipe with pictures Steps
Step 1
- peel the potatoes
- slice the potatoes
- add some boiling water to the pan
- place the potatoes in the pan cook for 5 minutes
- drain the potatoes
Step 2
- defrost the spinach in a pan or microwave
- squeeze as much liquid as possible from the spinach
- chop the spinach finely and place in a bowl
Step 3
- wash and slice the mushrooms
- heat the frying pan with a little oil
- add the mushrooms
- cook for 10 mins
- set a side
Step 4
- peel and chop the onion(s) finely
- heat the other frying pan
- add the butter
- add the onions
- cook for 3 to 4 mins
Step 5
- set the oven to 200C 400F or gas mark 6
- peel and crush the garlic using the garlic crusher or chop finely
- add to the onions
- cook for a minute or two
- add the flour to the onions
- cook for 3 to 4 mins
Step 6
- lightly butter the oven proof dish
- add the stock cube to boiling water
- Add the cream to the stock
- grate the cheese
Step 7
- create layers starting with potato, add a little cream sauce with each layer
- create a layer of spinach next
- create a layer of onion next
- create a layer of mushroom next
- season with salt and pepper
- and finally a layer of cheese next
Step 8
- Repeat the layers finish with a layer of potatoes reserve a little cheese to sprinkle over the top later
- place in the oven
- cook for 30 mins
- remove from the oven
Step 9
- remove the tartiflette from the oven
- sprinkle with cheese
- return to the oven
- cook for 10 mins
- till golden browm
Step 10
- wash mixed leaves and place in a serving bowl.
- place a cross on the top of the cucumber
- then slice the cucumber to form quarters
- sprinkle over the salad leaves
- wash the cherry tomatoes and then slice in half
- sprinkle over the salad leaves
Step 11
- mix the dressing ingredients together in a bowl
Step 12
- remove the tartiflette from the oven
- serve with salad and dressing
- serve a portion on to a serving plate
Recipe Utensils
- 1 bowl
- 2 chopping board
- 1 Garlic crusher
- 1 grater
- 1 jug
- 1 large frying pan
- 2 large knife
- 1 medium pan
- 1 oven proof dish
- 1 sieve
- 1 whisk
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How to make vegetarian spinach and mushroom tartiflette
Lightly boiled slice potatoes create the first layer,followed by wilted spinach. The next layer is fried onions and garlic followedby caramelised sliced mushrooms and grated cheese. The tartiflette is finishedwith a layer of sliced potatoes and a sprinkle of cheese and baked in the oven,served with a green salad and mustard dressing.
Can you freeze?
Yes, cook all the layers and allow to cool, then build the veggie tartiflettein a freezer proof dish and freeze without cooking. To cook ensure it is fullydefrosted and then follow the recipe for full cooking instructions.
When to cook mushroom and spinach tartiflette?
This dish is a delicious late autumn, winter or early springevening meal, and a great alternative to the more traditional veggie spinachand mushroom recipes like lasagne and risotto.
Who will love this recipe?
This is a delicious family meal; it is ideal for vegetariansand perfect for a weekend dinner or Sunday lunch. As the layers are all cooked separatelyit is a good dish for beginners as there is no issue with timings so you canmake each layer at your own speed and then layer it at the end so it isrelatively stress free.
Dinner party main course
This dish makes a mouth watering main course for any vegetarian dinner party especially if it is a French themed party, we would serve it with acreamy mushroom soupfor the starter and aFrench lemon tartfor the dessert
Flavour profile
This dish is deliciously creamy, with a smoky taste from thecheese a savoury flavour from the mushrooms and a freshness from the spinach.
What to serve with mushroom tartiflette with spinach?
We serve this dish with a fresh tomato and green salad witha honey mustard dressing, for other meal alternatives you can serve this dishwith
- Fresh vegetables we recommend broccoli, cauliflower or peas
What makes our spinach, mushroom and potato bake the best
The combination of spinach and mushroom marries perfectlywith the creamy potato and cheese tartiflette base, the star ingredient is thesmoked cheese, which adds another flavour dimension to the dish
What is tartiflette
For those of you who want to know a bit more aboutTartiflette it originated in the western alps and is traditionally made withpotatoes reblochon cheese, onions, and bacon lardons. The name comes from thenorthern alps name for potatoes. We have altered the recipe to make it suitablefor vegetarians, making a delicious French mushroom and spinach bake.
Other spinach and mushroom recipes
Spinach and Mushroom Curry
Spinach and Mushroom Risotto with a Walnuts
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