|Place of origin||Savoy|
|Region or state||Savoy|
|Main ingredients||Potatoes, reblochon, lardons, onions|
The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ. " This modern recipe was inspired by a truly traditional dish called "péla": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon, as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary.
Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B. Mathieu.
The name derives from the Savoyard word for potatoes, tartifles, a term also found in Provençal. As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire and discovered the tubers earlier than the French. The Savoyards first heard of tartiflette when it began to appear on the menus of restaurants in the ski stations, conveying an image of authenticity and mountain terroir.
A common related preparation found throughout the region is the Croziflette. The format of this adheres to that of the original dish in everything but the use of potatoes, in place of which are found minuscule squares of locally produced pasta, crozets de Savoie (usually made from buckwheat but sometimes durum). The name of this dish is a blend of "crozet" and "tartiflette".
- Willan, Anne (2007). "Tartiflette: Potato and Reblochon Cheese Melt". The Country Cooking of England. Chronicle Books. p. 60. ISBN 978-0-8118-4646-2. Retrieved 26 February 2010.
- "Syndicat Interprofessionnel du Reblochon".
- Barbara Ketcham Wheaton (1989) Savoring the Past: The French Kitchen and Table from 1300 to 1789
|Wikibooks has a book on the topic of: Cookbook:Tartiflette|