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 full Reblochon fermier, 250gr diced cube lardons and 200gr approx onions.
The quantity is a generous dish for 4 persons. You can serve it for a dinner up to 6 persons.
- 1kg potatoes
- 1 Reblochon fermier
- 200gr of diced cube lardons
- 2 onions (approx 200gr)
- Black pepper
- Optional: white wine and/ or nutmegg