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2025-04-09T06:36:41Z

Variations: fix a {{cn}}

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{{short description|French baked potato dish}}
{{Infobox prepared food
| name = Tartiflette
| image = Une tartiflette sortie du four.jpg
| caption =
| alternate_name =
| country = [[France]]
| region = [[Savoy]] <br />
| creator =
| course =
| type =
| served =
| main_ingredient = [[Potato]]es, [[reblochon]], [[lardon]]s, [[onion]]s
| variations = Croziflette
| calories =
| other =
| similar_dish = [[Cacasse à cul nu]]
}}

'''Tartiflette''' ({{IPA|fr|taʁtiflɛt}}) is a dish from [[Savoy]] in the [[French Alps]].<ref>{{Cite web |title=Tartiflette {{!}} Traditional Cheese Dish From Savoie {{!}} TasteAtlas |url=https://www.tasteatlas.com/tartiflette |access-date=2024-09-13 |website=www.tasteatlas.com}}</ref> It is made with [[potato]]es, [[reblochon]] cheese, [[lardon]]s and [[onion]]s.<ref>{{cite book|last=Willan|first=Anne|title=The Country Cooking of France|publisher=Chronicle Books|year=2007|pages=60|chapter=Tartiflette: Potato and Reblochon Cheese Melt|isbn=978-0-8118-4646-2|chapter-url=https://books.google.com/books?id=9MQhr-YZKlkC&pg=PA60|access-date=26 February 2010}}</ref><ref>{{Cite news|last=Clark|first=Melissa|date=2021-02-26|title=Where Velvety Potatoes, Crisp-Edged Cheese and Smoky Bacon Meet|language=en-US|work=The New York Times|url=https://www.nytimes.com/2021/02/26/dining/tartiflette-recipe.html|access-date=2021-02-28|issn=0362-4331}}</ref> A splash of white wine can be added too.<ref>{{Cite web|date=2014-02-27|title=How to cook the perfect tartiflette|url=http://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette|access-date=2021-04-24|website=the Guardian|language=en}}</ref>

The word ''tartiflette'' is probably derived from the [[Franco-Provençal language|Arpitan]] word for potato (''tartiflâ'') or from the [[Savoyard dialect|Savoyard]] ''tartifles'', a term also found in [[Provençal dialect|Provençal]] and [[Gallo-Italic languages|Gallo-Italian]]. This modern recipe was inspired by a traditional dish called [[Péla (dish)|péla]]: a [[gratin]] cooked in a long-handled pan called a ''pelagic'' (shovel).<ref>{{Cite web|last=Caro|date=2013-03-10|title=Tartiflette|url=https://tasteofsavoie.com/2013/03/10/recipe-for-tartiflette/|access-date=2021-04-24|website=Taste of Savoie|language=en-GB}}</ref>

Often served as an [[après-ski]] meal, tartiflette conveys an image of Alpine authenticity and conviviality.<ref name=":0">{{cite web|date=|title=La Tartiflette|url=https://www.reblochon.fr/en/savouring-reblochon/tartiflette/|access-date=2021-04-25|website=Reblochon de Savoie (Syndicat Interprofessionnel du Reblochon)}}</ref>

== History ==
[[Image:tartiflette and Fried Ham.jpg|thumb|260px|left|A cooked tartiflette and grilled ham]]
As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the [[Holy Roman Empire]], and the Savoyards were exposed to potato [[tubers]] earlier than the French.<ref>{{cite book |last1=Reader |first1=John |title=Propitious esculent: the potato in world history |date=2008 |publisher=[[Heinemann (publisher)|Heinemann]] |location=London |isbn=9780434013180 |page=119}}</ref> Tartiflette was first mentioned in a 1705 book, ''Le Cuisinier Royal et Bourgeois'', written by [[François Massialot]] and his assistant cook B. Mathieu.<ref>Barbara Ketcham Wheaton (1989) ''Savoring the Past: The French Kitchen and Table from 1300 to 1789''</ref>

In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s. Its popularity is partly thanks to the promotional effort by ''Le Syndicat Interprofessionnel du Reblochon'' to boost the sales of reblochon,<ref name=":0" /> as is confirmed also by [[Christian Millau]] (of the Gault-Millau Guide) in his gastronomic dictionary.{{Citation needed|date=April 2021}}

== Variations ==
A common related dish found throughout the region is the ''croziflette''. Its preparation resembles that of the original dish in everything but the use of potatoes, in place of which minuscule squares of locally produced pasta are used. These are known as [[crozets de Savoie]] (which are usually made from buckwheat, but sometimes durum), hence the name of this dish, which is a blend of "crozet" and "tartiflette".<ref>{{cite web |last1=Tebbutt |first1=Matt |author1-link=Matt Tebbutt |title=Croziflette baked pasta with blue cheese recipe |url=https://www.bbc.co.uk/food/recipes/croziflette_baked_pasta_10937 |website=BBC Food |publisher=[[BBC]] |access-date=9 April 2025}}</ref>

Another related dish is the ''morbiflette'' prepared with the [[Morbier cheese]] in place of the Reblochon.<ref>{{Cite book|url=https://books.google.com/books?id=pRrGDQAAQBAJ&q=Morbiflette&pg=PA496|title=The Oxford Companion to Cheese|date=2016-10-25|publisher=Oxford University Press|isbn=978-0-19-933090-4|language=en}}</ref>
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==References==
{{reflist}}

{{Wikibooks|Cookbook:Tartiflette}}


{{Potato dishes}}
{{French cuisine}}

[[Category:Potato dishes]]
[[Category:French cuisine]]
[[Category:Cuisine of Auvergne-Rhône-Alpes]]

Tartiflette - Revision history

imported>AntientNestor: /* Variations */ fix a {{cn}}