“A cheesy & creamy potato casserole" this is the simple way to describe Tartiflette. The dish originates from Savoy in the Alps.
Our Tartiflette is as close as it gets to the traditional French recipe, as we use a Reblochon-style cheese, made by our friend Matthieu Megard of "l'Artisan Cheese" in Victoria, who is a an amazing artisan and a third generation cheese maker.
We recommend serving the Tartiflette with a leafy green salad dressed with an acidic vinaigrette to balance out the fattiness of the reblochon cheese. Top it off with a dry white wine.
Preparation, cooking and serving instructions
Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, cook, and consume within 48 hours.
Heat up your oven to 170C, reheat the Tartiflette for 15-20 min until the cheese melts and bubbles.