Tartiflette is a French dish made with potatoes and reblochon cheese, originating from the Savoie region. It was invented in the 1980s to promote the use of local cheese and has become a popular winter holiday dish. It can be served on its own or as an accompaniment to meat, and there are many variations of the recipe.
Tartiflette is a type of cheese and potato dish that has its roots from France. This dish resembles that of a pot, served in individual or family bowls or gratin dishes. What sets this dish apart from traditional pottery is that it doesn’t use a paste coating on top of it. The tartiflette can be eaten on its own, along with a piece of bread and vegetable salad on the side; it can also serve as an accompaniment to a meat dish. This dish is also served hot.
Technically speaking, tartiflette isn’t actually a traditional and long-standing French dish, since it first appeared in the 1980s. It was invented in the Savoie region of the French Alps, specifically in the Aravis valley, where reblochon cheese was mainly made. In fact, the name of the dish was derived from the Savoy word “tartifla”, which means “potato”, presumably, the main aim of the interprofessional association of Rebochlon in inventing the dish was to promote the use of the local rebochlon cheese and increase your sales. This potato dish is very similar to another Savoy dish called “péla”, which also uses rebochlon cheese and potatoes as the primary ingredients.
Since then, the dish has become a mainstay on area restaurant menus and has been popular with visitors during the winter holidays. Tartiflette recipes are very diverse, with each village in the region having one or two recipes of its own. Boiling and frying are the most common methods of preparing potatoes, which should initially be peeled and cut into chunks. Sometimes, cooking wine is also added to give the potatoes a distinct flavor. Garlic and pepper are frequent choices for flavoring, along with salt and pepper.
To give the potatoes a more robust flavour, minced meat is added, with smoked bacon being a favorite among many recipes in France. A little “crème fraîche,” a type of sour cream, is sometimes added to bind all the ingredients together. Some recipes suggest cooking the dish without the cheese, adding the cheese only after 10-20 minutes to prevent it from burning. The tartiflette is ready to serve when the cheese is brown and melted.
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