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Dhs. 214.90
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The Tartiflette kit (non halal)

Dhs. 169.90

For all the nostalgics of winter, ski slopes and snow, fear not! We have the perfect fix for you: turn on the AC, wear your raindeer sweater and start cooking your tartiflette. 

Tartiflette is a dish from Savoie in the Alps mountains, in the south-east of France. It is actually a quite recent dish as it was created only in 1980 by the Interprofessional Reblochon Union (no joke!) to boost Reblochon sales. This modern recipe takes inspiration in a traditional dish called "pela": a gratin of potatoes, onions and cheese baked cooked in a longhandled pan called pela in provencal French. 

Tartiflette comes from the savoyard name of the potato: tartifle.

Now, enough of culture, let's get to it! How do you cook this beauty? See more details below.

The kit contains: 1kg potatoes, 1 farm Reblochon (500Gr), 250gr diced cube lardons and 200gr  yellow onions. 

The quantity is a generous dish for 4 persons. You can serve it for a dinner up to 6 persons.

The recipe: 

Ingredients

  • 1kg potatoes
  • 500Gr Reblochon
  • 200gr of diced cube lardons 
  • 2 onions (approx 200gr)
  • Black pepper 
  • Optional: white wine and/ or nutmegg
 
Cooking Instructions
 
  • Pre-heat the oven to 200C/400F/gas mark six. 
  • Cook the potatoes in boiling water with a pinch of salt
  • Mince the onions. Put a pan on a medium heat. Add the diced cube lardons and the onions. Brown the mix slightly in the pan. At this stage, you can add a bit of white wine but this is totally optional. The wine should be dry. 
  • In an oven dish, pour part of the oignons/lardons mix.
  • Peel the potatoes and cut them in thick slices. Add them to the dish, on top of the onions/lardons mix. You can add a bit of nutmegg powder on the potatoes. Add the rest of the mix on top of the potatoes. Season with pepper. 
  • Scrape the reblochon's crust. Halve it in 2 identical pieces. Put it on top of the preparation. The cheese part must be on the preparation (not the crust).
  • Put the dish in the oven under medium-low heat so the Reblochon melts on the potatoes. Let it cook until browned and bubbling.

Tadaaa! It's ready! Serve it with a nice green salad.