When it’s February and it’s blizzarding outside, times can be gloomy. The comfort of getting yourself some yummy treats from home can be your saving grace ! Not only will you be saving money – not a bad idea in time of crisis – but you can stay in your pajamas all day watching movies or your favorite series with bae/friends, and cook some seriously comforting food.


We all love Raclette, and here is a super easy, on-a-budget version of it.

You’ll need:

  • 1 onion
  • 1 garlic clove
  • 800g potatoes, washed and cubed, uncooked, with the skin on
  • 7 big slices of Raclette cheese (you can replace with a mix of Emmental and Mozzarella cheese)
  • 1 big smoked sausage (can be replaced with bacon, smoked ham, cooked chicken or smoked turkey)
  • 5g butter
  • Salt and pepper
  • Mixed Provence herbs

In a very hot pan, melt the butter and add the minced onion and garlic, and then the sausage diced.

Sauté until golden and add the potatoes cubes, and let cook for about 25 min.

Sprinkle with the herbs according to taste. Cover and let simmer.

Add the cheese and cover again, until cheese is melted.

Serve with a green salad.


Somewhere between buttery mashed potatoes and pure melted cheese lies Aligot, the comforting, cheese-enhanced mashed potato…

You’ll need:

  • 300g Tomme d’Auvergne or Cantal, replaceable with a strong type of Kashkaval.
  • 500g potatoes
  • 50g butter
  • 200g crème fraîche or heavy cream
  • 1 garlic clove, crushed into a paste
  • Salt & pepper

Peel the potatoes and boil them until cooked through. Drain and then mash into a purée, add the butter, the cream, the garlic paste, a pinch of salt and pepper.

Slice the cheese very thin. Put the purée back on slow fire, and add the sliced cheese.

Cook for 15 min, constantly stirring with a wooden spoon, forming 8. It is quite uneasy, because very thick. Continue until the mixture separates from the sides of the pan.

Serve in the pot, by cutting portions with scissors, with grilled sausages or bacon slices and bread.


A real traditional treat with a twist ! Traditionally, it is done with a mix of Comté, Beaufort and Emmental cheeses. If they are not available, replace with a mix of Swiss cheese and Gruyère, or Fontina and Gouda.

You’ll need:

900g of mixed cheeses (300 of each), shredded

  • 500 ml of white wine
  • 200g of white mushrooms
  • 1 pinch of paprika
  • 1 tbsp of Sherry or Kirsch
  • 1 tsp of Maïzena or flour
  • 5 stale baguette cut in cubes.
  • 1 garlic clove
  • A big cast-iron pan or fondue pot

Rub the pan with the garlic clove. Fill with cheese mix and add wine to wet. Set aside.

Wash and dice the mushrooms. Set aside.

Put the pans on slow fire to melt the cheese, stirring with a wooden spoon.

When cheese is almost completely melted, add the mushrooms and stir gently.

Once the fondue is well melted, add the liquor and paprika. Then add the flour and mix well to thicken the mix.

Bring the pot to the table on a warmer and serve with the bread cubes.


Tartiflette with a twist. You can always replace the Morbier cheese with Italian Fontina cheese or with a mix of Raclette and creamy blue cheese.

You’ll need:

  • 500g of smoked sausage
  • 500g of cheese
  • 5kg of medium potatoes
  • 100 ml of white wine
  • 6 medium onions
  • Crème fraîche or heavy cream

Boil the potatoes in a pot until cooked through.

Meanwhile, slice the sausage and grill in a pan.

Peel the onion and sauté them until golden. Slice the cheese.

Cut the potatoes into cubes. Grease a baking dish (or individual dishes) and garnish with half the potatoes. Cover with a layer of sausage, a layer of onion and half of the cheese. Put the rest of the potatoes and then the rest of cheese. Pour the wine on top.

Bake at 160°C for about 20 min.

Take out of the over and cover with cream and put under the grill for about 10 min.

Serve with a green salad.


Here is another version of the tartiflette, with less washing to do afterwards !

Have ready:

  • 6 tortillas
  • 1/2 a Reblochon (replaceable with Brie or Camembert)
  • 200g smoked bacon dices or smoked ham
  • 1 medium onion
  • 3 medium potatoes

Pre-heat the oven at 180°C (th.6).

Peel the potatoes and boil them in water until cooked through.

Sauté the onion with the bacon without adding oil.

Cut the cheese in slices and do the same with the potatoes.

On each tortilla, place a bit of sautéed bacon and onion, slices of potato, and top with slices of cheese.

Fold the tortillas at each end, and roll into a small burrito, and close with a toothpick.

Place the wraps onto a baking sheet covered in wax paper and bake for about 10 min.

Serve with a green salad.

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