Tartiflette

Template:Infobox dish Tartiflette is a French dish from the Savoie and Haute-Savoie regions of France. It is made with potatoes, Reblochon cheese, onions, and lardons. This hearty dish is popular in the winter months and is often served in ski resorts across the Alps. The name "Tartiflette" is derived from the Savoyard word tartifles, a term for potatoes.

History

The dish was actually invented in the 1980s by the Reblochon trade union as a means to increase the sales of Reblochon cheese. Despite its relatively recent invention, Tartiflette draws inspiration from a traditional dish called "péla": a gratin of potatoes, onions, and cheese, without lardons.

Ingredients

The main ingredients of Tartiflette include:

• Potatoes - typically, firm varieties that hold their shape after cooking.
• Reblochon cheese - a soft washed-rind and smear-ripened cheese from the Alps.
• Onions - for sweetness and depth of flavor.
• Lardons - small strips or cubes of pork fat, essential for the dish's savory taste.
• Garlic - used to rub the baking dish for additional flavor.
• White wine - some recipes call for a splash of white wine for cooking the onions and lardons.

Preparation

To prepare Tartiflette, the potatoes are boiled until tender, then sliced. Onions and lardons are fried together until the onions are soft. The mixture is then layered in a baking dish with slices of Reblochon cheese, typically with the rind facing up. The dish is baked until the cheese is bubbly and golden brown. It is often served with a side of salad and charcuterie.

Variations

There are several variations of Tartiflette, including:

• Croziflette - using crozets (small square-shaped pasta) instead of potatoes.
• Morbiflette - substituting Morbier cheese for Reblochon.

Cultural Significance

Tartiflette has become a symbol of Savoyard identity and Alpine winter cuisine. It is a staple in the menus of ski resorts and is enjoyed by both locals and tourists seeking to experience the warmth and comfort of traditional mountain food.

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