Sausage Tartiflette
Our Sausage Tartiflette is inspired by the classic comfort food that originally comes from the French Alps. Instead of the traditional bacon and onions, we’ve used a cosy combination of sausages and leeks, mixed into a lower-calorie creamy sauce and topped with gloriously cheesy potatoes. It’s the perfect winter warmer!
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NutritionPer Serving
- Calories463
- Carbs48g
- Protein34g
- Fat13g
- Saturates6.3g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who can say no to melted cheese, tender potatoes, sausages and leeks, in a creamy, garlicky sauce? This stunning Sausage Tartiflette takes inspiration from the dish often enjoyed by skiers in the French Alps.
In the traditional recipe, you’d expect to find bacon, onions and potatoes, drenched in melted cheese. We’ve switched things up a little, so you can experience the same cheesy comfort food, without all of the calories.
You’ll find reduced-pork sausages in the ingredients list, but there’s no reason you can’t swap these for chicken or vegetarian sausages (just make sure to adjust the calories, if you’re keeping track).
Instead of heavy cream for the sauce, we’ve melted together an indulgent-tasting mixture of reduced-fat cream cheese and quark. You won’t want to skip the teaspoon of dried sage – it brings out the best flavour from those pork sausages.
Once it’s all assembled, and the Cheddar cheese has melted on the top, you won’t be able to wait another second to dig in. Trust us, this is a winter warmer that you’ll have on repeat!
What diets is this Sausage Tartiflette suitable for?
This recipe can be enjoyed on gluten-free diets, as long as you substitute the sausages and stock cube for suitable alternatives. To make the recipe vegetarian, use vegetarian sausages and a vegetable stock cube.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Sausage Tartiflette?
Nope! Everything you need should be easy to find in your usual supermarket.
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You’ll need a round casserole dish with a 24cm diameter for this recipe. We love this MasterClass Casserole Dish With Lid.
We used Seriously Spreadable Lighter cream cheese to make this dish.
How many calories are in this Sausage Tartiflette?
There are 463 calories per portion in this Sausage Tartiflette recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 200°C fan.
Step 2
Put the diced potato into a medium saucepan of cold water, cover and bring to the boil. Take care not to let the water boil over. Lower the heat, partially cover and simmer for about 15 minutes until just cooked through, taking care not to overcook the potatoes. Remove from the heat, drain well and set aside.
Step 3
Meanwhile, spray a medium frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and leek and cook for 5 minutes or until starting to soften.
Step 4
Add the sausages, 1 tsp of the garlic granules, mustard powder and sage. Cook for 10-15 minutes over a medium heat until the sausages are sealed and lightly browned on all sides, stirring occasionally.
Step 5
Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out, stirring until fully combined. Stir in the frozen peas and season to taste with black pepper.
Step 6
Transfer the mixture into a 24cm diameter round ovenproof dish. Sprinkle half the Cheddar cheese evenly over the top, then cover with the cooked potato.
Step 7
Sprinkle the remaining garlic granules over the top and place, uncovered, in the oven for 15 minutes.
Step 8
Remove from the oven, sprinkle the remaining cheese over the top and return to the oven, uncovered, for a further 15 minutes until bubbling and golden on top. Serve hot, alone or with your choice of accompaniment.
What could I serve with this Sausage Tartiflette?
This is a hearty, filling meal all on its own, although you could always serve with a side salad if you like! Alternatively, add any of the following vegetable dishes:
How do you know when Sausage Tartiflette is cooked?
You should cook the sausages until they are piping hot throughout, with no pinkness in the middle. Once the tartiflette is assembled, you’ll need to bake it in the oven for 30 minutes, until the potatoes are tender and the cheese topping is melted and golden.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Sausage Tartiflette in the fridge?
We recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool before popping them in an airtight container in the fridge. Leftovers of this Sausage Tartiflette can be kept in the fridge for 2 days.
Can I freeze Sausage Tartiflette?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Sausage Tartiflette?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Sausage Tartiflette
Our Sausage Tartiflette is inspired by the classic comfort food that originally comes from the French Alps. Instead of the traditional bacon and onions, we’ve used a cosy combination of sausages and leeks, mixed into a lower-calorie creamy sauce and topped with gloriously cheesy potatoes. It’s the perfect winter warmer!
-
Prep Time
10 MINS
-
Cook Time
50 MINS
- KCals 463
- Carbs 48G
Instructions
- Preheat the oven to 200°C fan.
- Put the diced potato into a medium saucepan of cold water, cover and bring to the boil. Take care not to let the water boil over. Lower the heat, partially cover and simmer for about 15 minutes until just cooked through, taking care not to overcook the potatoes. Remove from the heat, drain well and set aside.
- Meanwhile, spray a medium frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and leek and cook for 5 minutes or until starting to soften.
- Add the sausages, 1 tsp of the garlic granules, mustard powder and sage. Cook for 10-15 minutes over a medium heat until the sausages are sealed and lightly browned on all sides, stirring occasionally.
- Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out, stirring until fully combined. Stir in the frozen peas and season to taste with black pepper.
- Transfer the mixture into a 24cm diameter round ovenproof dish. Sprinkle half the Cheddar cheese evenly over the top, then cover with the cooked potato.
- Sprinkle the remaining garlic granules over the top and place, uncovered, in the oven for 15 minutes.
- Remove from the oven, sprinkle the remaining cheese over the top and return to the oven, uncovered, for a further 15 minutes until bubbling and golden on top. Serve hot, alone or with your choice of accompaniment.
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Recipe notes
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