 | |
| Place of origin | France |
|---|---|
| Region or state | Savoy |
| Main ingredients | Potatoes,reblochon,lardons,onions |
| Variations | Croziflette |
| Similar dishes | Cacasse à cul nu |
Tartiflette (French pronunciation:[taʁtiflɛt]) is a dish fromSavoy in theFrench Alps.[1] It is made withpotatoes,reblochon cheese,lardons andonions.[2][3] A splash of white wine can be added too.[4]
The wordtartiflette is probably derived from theArpitan word for potato (tartiflâ) or from theSavoyardtartifles, a term also found inProvençal andGallo-Italian. This modern recipe was inspired by a traditional dish calledpéla: agratin cooked in a long-handled pan called apelagic (shovel).[5]
Often served as anaprès-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality.[6]
As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of theHoly Roman Empire, and the Savoyards were exposed to potatotubers earlier than the French.[7] Tartiflette was first mentioned in a 1705 book,Le Cuisinier Royal et Bourgeois, written byFrançois Massialot and his assistant cook B. Mathieu.[8]
In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s. Its popularity is partly thanks to the promotional effort byLe Syndicat Interprofessionnel du Reblochon to boost the sales of reblochon,[6] as is confirmed also byChristian Millau (of the Gault-Millau Guide) in his gastronomic dictionary.[citation needed]
A common related dish found throughout the region is thecroziflette. Its preparation resembles that of the original dish in everything but the use of potatoes, in place of which minuscule squares of locally produced pasta are used. These are known ascrozets de Savoie (which are usually made from buckwheat, but sometimes durum), hence the name of this dish, which is a blend of "crozet" and "tartiflette".[9]
Another related dish is themorbiflette prepared with theMorbier cheese in place of the Reblochon.[10]
