Tartiflette (French pronunciation: [taʁ.ti'flɛt]) is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese, lardons and onions. A popular variation of this dish is to replace the lardons with smoked salmon. The word tartiflette is probably derived from the Arpitan word for potato, tartifla.
This modern recipe was inspired by a truly traditional dish called "péla": a gratin of potatoes, onions and cheese made in a long-handled pan called pelagic (shovel) in Francoprovençal parts of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of the reblochon, as confirmed also Christian Millau (Gault-Millau Guide) in his dictionary of gastronomy lovers.
The Tartiflette was mentioned the first time in a book of 1705 Le Cuisinier royal et bourgeois written by François Massialot and his assistant cook B Mathieu.
The name derives from the name tartiflette of potato Savoyard tartifles, a term also found in Provençal tartifles. The Savoyards first heard of the tartiflette when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain.
A common, related preparation found throughout the region is the Croziflette; the format of this adheres to that of the original dish in everything but the use of potatoes, in place of which are found minuscule squares of locally produced pasta (crozets de Savoie (usually made from buckwheat but sometimes durum). The name of this dish is a portmanteau of "crozet" and "tartiflette".
- Willan, Anne (2007). "Tartiflette: Potato and Reblochon Cheese Melt". The Country Cooking of England. Chronicle Books. p. 60. ISBN 978-0-8118-4646-2. Retrieved 26 February 2010.
- "Syndicat Interprofessionnel du Reblochon".
- Barbara Ketcham Wheaton (1989) Savoring the Past: The French Kitchen and Table from 1300 to 1789
|Wikibooks has a book on the topic of: Cookbook:Tartiflette|