Tartiflette
Encyclopedia
Tartiflette is a French dish
from the Haute Savoie region of France. It is made with potato
es, reblochon cheese, cream
, and lardons.
It is also commonly found with onions.
A popular variation of this dish is to substitute the lardon
s 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 that when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain.
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
from the Haute Savoie region of France. It is made with potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es, reblochon cheese, cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
, and lardons.
It is also commonly found with onions.
A popular variation of this dish is to substitute the lardon
Lardon
Lardon is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted...
s with smoked salmon
Smoked salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy.-Presentation:...
.
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 that when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain.