- Two Potatoes
- One Large Onion
- Sour Cream
Tartiflette is a French dish from the Haute Savoie region of France. It is made with potatoes, reblochon cheese (substituted by camembert cheese in this recipe), cream, and lardons (substituted by ham cubes). It is also commonly found with onions. A popular variation of this dish is to substitute the lardons with smoked salmon. The word tartiflette is likely 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 name derives from the name tartiflette of potato Savoyard tartifles, a term also found in Provencal 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.
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