Tartiflette
The tartiflette is a Gratin of Potatoes and Reblochon originating in Haute-Savoie.
Origin
This modern receipt takes as a starting point a really traditional dish called “the Pela”: a gratin of potatoes, onions and cheese made in a stove with very long handle called peeled (shovel) in Francoprovençal. It was developed in the Années 1980 by the Interprofessional Syndicat of Reblochon to support the sales of the reblochon.
The name tartiflette drift of the Savoyard name of potato in , tartiflâ , term which one also finds in Provençal tartifle .
High-Savoyard and Savoyard ones heard about the tartiflette only when it arrived on the menus of the restaurants in the winter sports resorts, conveying an image of user-friendliness, of authenticity, and of soil of the mountain. Today, the Savoyard ones adapted it and multiplied the alternatives.
See too
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