I hate to be marginalized especially when it comes to food. If meat eaters are getting to sit down and enjoy hot cheese and potatoes than why can’t I? I have a romantic idea of a ski trip. In my mind my ski holiday consists of me wearing incredible winter jumpers, reading books by an over sized open fire, watching snowfall outside the window, drinking hot chocolate and eating copious amounts of hot cheese. At no point in my ski holiday do I envisage hurling myself down a bloody mountain. Even with the money I will save not buying a ski pass I cannot afford to go skiing so I will have to settle for eating hot cheese at home, ah well that cheese is not going to eat itself.
If you want to make this recipe the vegetarian way you can always cook off lots of crispy bacon and leave it a bowl for the meat eaters to sprinkle on top afterwards .
you will need;
2lbs new potatoes
250g firm tofu or 200g lardons
1 garlic glove
150g button mushrooms
100ml white wine
200ml crème fraîche
a little sunflower oil
2tsp dried thyme
1 whole Reblochon cheese (approximately 1lb)
salt and pepper
- Preheat the oven to 200C
- Cube the tofu and rub the cubes with a little oil, place on a baking tray and sprinkle with thyme, salt and pepper. Bake until crisp.
- Cut the potatoes into almost bite sized pieces and Boil in a pan of water until tender. Not too squishy but they should slide off a fork.
- Meanwhile heat some oil in a frying pan and fry the mushrooms and garlic. If you are making a meaty version you would add the lardons to the mushrooms and skip the tofu step whilst still preheating the oven.
- When the mushrooms have cooked enough so that the liquid has evaporated add the wine.
- Stir through the crème fraîche. Mix with the potatoes and tofu. Put the mixture in an ovenproof dish.
- Cut your cheese into small lumps and poke into the potato gaps, don’t worry it is not too much cheese just keep finding gaps and make it fit.
- Bake until golden brown and bubbly. Serve with green salad and more white wine.