Looking for a comforting dish with a gourmet twist? Try this tartiflette cooked on a kamado grill! This French Alpine classic gets a smoky upgrade thanks to the kamado’s unique cooking style. Grated potatoes, caramelized red onion, crushed garlic, thick-cut bacon, and creamy reblochon cheese come together in a buttery cocotte for a rich, flavorful gratin. A splash of cream, a pinch of smoked salt, freshly ground pepper, and grated nutmeg make this dish unforgettable. Perfect for winter gatherings or any time you want to impress with authentic French flavors cooked over fire.
Material
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Kamado QUATRO
- Smoked salt BBK LAB
- All Purpose BBQ BBK LAB
Ingredients
For 2 people:
- Potatoes (coarsely grated)
- 1 red onion (sliced)
- 2-3 cloves of garlic (crushed)
- 1 reblochon (cut in half)
- 200 ml of liquid cream
- Smoked salt
- Freshly ground black pepper
- Grated nutmeg
- Spices (paprika, herbs de Provence…)
- Thick bacon (cut into pieces)
- Butter for the casserole
The steps
Step 1: Preparation of the kamado (very important)
1. Light your kamado for indirect or direct cooking (be careful, it’s quicker if there are no deflectors, so keep an eye on the bottom of the pot)
2. Place the deflector / stone in position
3. Stabilise the temperature at 180 °C
Step 2: Prepare the filling
Grate the potatoes (coarse grating).
Slice the onion and crush the garlic.Mix the potatoes, onion, garlic, liquid cream, smoked salt, pepper, nutmeg, spices, and raw bacon pieces in a mixing bowl.
Step 3: Assembly
Butter the casserole, then pour the mixture in.
Place half of the reblochon at the bottom (rind side down), then cover with the mixture.Place the other half of the reblochon on top.
Step 4: Cooking on the kamado
Place the casserole in the kamado, lid closed, and let it cook for 30-40 minutes until it is browned and melted.
Smoked option: add a chunk of wood (beech or apple) for a subtle smoky flavour.
Why cook a chocolate fondant in a kamado barbecue?
Cooking with a kamado offers several decisive advantages for chocolate desserts:
• Perfectly controlled temperature (170–180 °C)
• Even heat distribution thanks to the ceramic
• No direct flame, ideal for sensitive preparations
• Result comparable to a traditional oven, with superior thermal inertia
Unlike a traditional barbecue, the kamado allows for gentle and even cooking, which is essential for achieving a molten centre without overcooking the exterior.
The kamados
Discover the different models of kamados!
Your questions in a few words.
The ideal fuel for a kamado is high-quality, large chunk charcoal. It burns longer, heats hotter, and produces very little ash. Kamados also work perfectly with natural lump charcoal, without additives or binders, to ensure clean combustion, stable temperatures, and precise cooking control.
To use a kamado barbecue, first fill the bowl with large pieces of natural charcoal. Light it without chemical fire starters, then adjust the air vents to control the temperature: the bottom air increases the heat, while the top air stabilises it. Once the desired temperature is reached, place your accessories (deflector, grill, pizza stone) and start cooking. Thanks to its ceramic construction, the kamado allows for precise, stable, and charcoal-efficient cooking, ideal for grilling, smoking, or slow cooking.
To get started with a kamado, begin with three simple and versatile techniques:
- Direct cooking: the grill is above the charcoal to cook meats, fish, and vegetables at high temperature.
- Indirect cooking: with a deflector, the heat surrounds the food to roast or cook slowly without burning.
- Low & slow cooking: low and stable temperature for several hours, ideal for pulled pork, ribs or poultry.
These three methods take advantage of the thermal precision of the kamado and make it easy to achieve perfect cooking results.
No, kamado barbecues are not difficult to use. Their ceramic design and very precise air management allow for easy temperature control, even for a beginner. Once the charcoal is lit, you simply need to adjust the air vents to reach the desired heat. With a bit of practice, the kamado becomes a simple, stable, and versatile tool, ideal for grilling, roasting, smoking, or slow cooking.