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Cheesy Carrot Tartiflette” – a delicious twist on a classic French potato dish.


For 4 people

1 kg of potatoes

1 reblochon cheese for 4/5 people

4 or 5 carrots

1 carton of 15% fat liquid cream

2 onions

some slices of mortadella


1. Steam the potatoes and chopped carrots. Fry the mortadella cut into strips. Remove from the pan. Fry the chopped onions. In a lightly buttered dish, lay the first layer with half of the carrots and potatoes as well as the mortadella.

2. Add the onions.

3. Cut the cheese into slices and spread them over the dish.

4. Add the rest of the potatoes (remember to salt and pepper).

Tip:Add the liquid cream. If you have leftover pieces of reblochon, place them on top. Put in the preheated oven at 180°C for about 20 minutes, depending on your cooking appliance.