Tartiflette

Tartiflette is a French dish from the Savoie region in the Alps. It is a gratin composed of potatoes, onions, lardons (bacon), and reblochon cheese, baked until the cheese melts and forms a golden crust. The dish is typically served hot and is especially popular in winter.

Origin and name: Tartiflette is a relatively recent creation, developed in the 1980s by the Association Interprofessionnelle du Reblochon to promote reblochon cheese. It is named after a regional term for a potato gratin and has since become closely associated with Savoy cooking, though it is not a traditional medieval recipe.

Ingredients and preparation: The core ingredients are potatoes, onions, lardons, and reblochon cheese. Preparation typically involves parboiling or boiling potatoes, sautéing onions with lardons, deglazing with white wine, and layering with the potatoes. The dish is finished by placing halved reblochon cheese on top and baking until melted and lightly browned. Cream may be added to enrich the sauce; garlic is sometimes included.

Serving and variations: Tartiflette is commonly served as a hearty winter dish in restaurants and homes in the Savoy region and beyond. Variants may substitute other washed-rind cheeses or omit wine, and some prepare it without lardons for a lighter version. It is usually accompanied by a green salad or pickles and a crisp white wine.