The recipe for the Tartiflette with porcini mushrooms

This porcini mushroom tartiflette gives autumnal flavors to the Savoyard specialty! In this forest version, the potatoes are mixed with browned porcini mushrooms and the whole is covered with beautiful slices of reblochon before being au gratin in the oven. 

Ingredients of the porcini mushroom tartiflette for 4 people:

• 600 g of potatoes already cooked
• 40 g of butter
• 200 g of porcini mushrooms in oil
• 1 clove of garlic
• chives
• 500 g of reblochon
• oil
• salt, pepper

Preparation from tartiflette to porcini mushrooms

• Preheat the oven to 210°C.
• Cut the previously cooked and peeled potatoes into rings and brown them in a pan with a drizzle of oil.
• Fry the porcini mushrooms in another pan with the chopped garlic, salt and pepper.
• Arrange, in a gratin dish, the potatoes, the porcini mushrooms then the reblochon cut into slices. Sprinkle with chives.
• Brown in the oven, therm. 7 (210°C.), for about 20 minutes. Enjoy immediately.