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Tartiflette
 | |
| 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 from Savoy in the French Alps.[1] It is made with potatoes, reblochon cheese, lardons and onions.[2][3] A splash of white wine can be added too.[4]
The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel).[5]
Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality.[6]
- ^ "Tartiflette | Traditional Cheese Dish From Savoie | TasteAtlas". www.tasteatlas.com. Retrieved 2024-09-13.
- ^ 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.
- ^ Clark, Melissa (2021-02-26). "Where Velvety Potatoes, Crisp-Edged Cheese and Smoky Bacon Meet". The New York Times. ISSN 0362-4331. Retrieved 2021-02-28.
- ^ "How to cook the perfect tartiflette". the Guardian. 2014-02-27. Retrieved 2021-04-24.
- ^ Caro (2013-03-10). "Tartiflette". Taste of Savoie. Retrieved 2021-04-24.
- ^ "La Tartiflette". Reblochon de Savoie (Syndicat Interprofessionnel du Reblochon). Retrieved 2021-04-25.
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