Tartiflette facts for kids
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| Place of origin | France |
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| Region or state | Savoy Aosta Valley |
| Main ingredients | Potatoes, reblochon, lardons, onions |
| Variations | Croziflette |
| Similar dishes | Cacasse à cul nu |
Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a yummy dish from the Savoy region in the French Alps. It is also popular in the Aosta Valley. This tasty meal is made with potatoes, special reblochon cheese, small pieces of lardons (bacon), and onions. Sometimes, a little white wine is added for extra flavor.
The name tartiflette likely comes from an old word for potato. In the Arpitan language, potato is tartiflâ. In the Savoyard dialect, it's tartifles. This modern recipe was inspired by an older dish called péla. Péla was a type of gratin cooked in a special pan.
Tartiflette is often eaten after skiing, especially in mountain resorts. It makes people think of the cozy, friendly feeling of the Alps.
The History of Tartiflette
Like many traditional dishes from this area, potatoes are a very important part of Tartiflette. The Savoy region was once part of the Holy Roman Empire. Because of this, people in Savoy learned about potatoes earlier than many other parts of France.
The first mention of a dish like Tartiflette was in a book from 1705. It was called Le Cuisinier Royal et Bourgeois. This book was written by François Massialot and his helper, B. Mathieu.
The Tartiflette we know today started to appear in ski resort restaurants in the 1980s. It became very popular partly because of a group called Le Syndicat Interprofessionnel du Reblochon. They worked hard to sell more reblochon cheese. Christian Millau, a famous food critic, also confirmed this in his food dictionary.
Other Delicious Variations
There are a few dishes that are similar to Tartiflette. They are also popular in the same region.
- Croziflette: This dish is made almost the same way as Tartiflette. However, instead of potatoes, it uses tiny squares of local pasta. This pasta is called crozets de Savoie. Crozets are usually made from buckwheat. The name "croziflette" is a mix of "crozet" and "tartiflette."
- Morbiflette: This is another similar dish. It uses Morbier cheese instead of Reblochon cheese.
See Also
In Spanish: Tartiflette para niños
