Tartiflette — Savoie, France
Savoie, France
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Tartiflette is a recent tradition, and there's no need to be embarrassed about it: it was launched in the 1980s by the reblochon producers' union to boost sales of the cheese, based on an older peasant dish, la péla, in which potatoes were pan-fried with cheese. Its name comes from tartifle, the word for potato in the Savoyard dialect. It belongs to the whole of Savoie, with no town of origin.
The potatoes are sautéed with onions and bacon lardons, deglazed with white wine from Savoie, put into a dish and covered with a reblochon cut in half through its thickness, rind facing up, which melts in the oven and coats everything.
Preparation
- 01
Cook the potatoes in water for 20 minutes, peel them and cut into thick rounds.
- 02
Brown the bacon lardons and onions, add the potatoes, deglaze with the white wine, and season with pepper.
- 03
Rub a baking dish with garlic, pour in the mixture, and add the cream. Cut the reblochon in half through its thickness and place it rind side up.
- 04
Bake for 25 minutes at 200°C (400°F) until the cheese is melted and golden.
Where this version sits
A single, final coordinate: Savoie, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Benoît Prieur — CC0
