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Une tartiflette sortie du four.jpg
Place of originFrance
Region or stateSavoy
Main ingredientsPotatoes, reblochon, lardons, onions
Similar dishesCacasse à cul nu
A cooked tartiflette and grilled ham

Tartiflette (French pronunciation: ​[taʁtiˈflɛt]) is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions.[1]

The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. " This modern recipe was inspired by a traditional dish called "péla": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon,[2] as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary.

Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.[3]

The name derives from the Savoyard word for potatoes, tartifles, a term also found in Provençal. As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire and were exposed to potato tubers earlier than the French. The French first heard of tartiflette when it began to appear on the menus of restaurants in the ski stations, conveying an image of authenticity and mountain terroir.

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 blend of "crozet" and "tartiflette".

Another close preparation is the Morbiflette prepared with the Morbier cheese in place of the Reblochon.[4]


  1. ^ Willan, Anne (2007). "Tartiflette: Potato and Reblochon Cheese Melt". The Country Cooking of France. Chronicle Books. p. 60. ISBN 978-0-8118-4646-2. Retrieved 26 February 2010.
  2. ^ "Syndicat Interprofessionnel du Reblochon".
  3. ^ Barbara Ketcham Wheaton (1989) Savoring the Past: The French Kitchen and Table from 1300 to 1789
  4. ^ The Oxford Companion to Cheese. Oxford University Press. 2016-10-25. ISBN 978-0-19-933090-4.