Tartiflette

Tartiflette is a potato casserole dish. Tartiflette is in spite of the supposedly typical Savoyard Images not a traditional dish. Around 1980 was the recipe from the Syndicat Interprofessionnel du Reblochon, so those organization that represents the interests of manufacturers of the main ingredient of the recipe, the Reblochon cheese, lifted out of the baptism.

Meanwhile Tartiflette is firmly anchored to the Savoy. There are dozens of recipes, every valley and sometimes even village has its variation of the actual recipe.

The basic components of Tartiflette are potatoes, a whole Reblochon and onions. The potatoes are boiled and then baked with the horizontally halved cheese in a casserole dish. Often a Tartiflette will also contain bacon, sour cream and / or white wine. Most Tartiflette is served directly from the mold with a green leaf salad and Savoyard white wine.

The name is derived from those mentioned in the Frankoprovenzialischen Tartiflâ Savoyard potatoes.

Variants

Variants are the courts Tartichèvre, where instead of goat cheese Reblochon is used or Croziflette in which the potatoes by so-called Crozets, which are small noodle -like pasta is replaced in square shape. In the Vosges the Vosgiflette is also known, which is prepared with Munster cheese.