The Tartiflette kit

Dhs. 159.90

Quantity

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.

The recipe:

Ingredients

1kg potatoes
1 Reblochon fermier
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.