Tartiflette

One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche.

The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity.

The dish instantly caught the attention of both professional cooks and the general public, and over time it became popular outside the French borders, most notably in Italy and Switzerland. Tartiflette is usually served piping hot, ideally with a green salad and a glass of French white wine on the side.