Tartiflette

Dish information

Tartiflette is a quintessential gratin originating from the Haute-Savoie region of the French Alps, a dish that perfectly embodies the rustic, comforting spirit of mountain cuisine. Its core ingredients are potatoes, reblochon cheese, lardons (small pieces of bacon), and onions, baked together until golden and bubbly. The dish's true origins are surprisingly recent, dating back to the 1980s, despite its traditional feel. It was cleverly invented by the Reblochon cheese syndicate to boost sales of their specific cheese. Reblochon, a semi-hard, washed-rind cheese with a nutty, milky flavor, is central to Tartiflette's distinctive taste and creamy texture. Historically, Reblochon itself has a much older story, dating back to the 13th century, connected to Savoyard farmers who would perform a "re-bloche" (a second, clandestine milking) to avoid taxes on milk production. While Tartiflette is a modern creation compared to many other regional French dishes, its rapid adoption and widespread popularity speak to its deliciousness and how well it fits into the culinary traditions of the Alps, often enjoyed after a day of skiing or hiking. It quickly became a symbol of Savoyard comfort food, celebrated for its rich, hearty, and aromatic qualities. Today, Tartiflette can be found in restaurants and homes across France, especially in colder months, solidifying its place as a beloved part of French culinary heritage.

Timeline

• 1300s

  The term 'Reblochon' (meaning 'to re-milk') appears, referring to the practice of a second milking in the Savoyard region to evade taxes and produce a richer cheese.

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  1600s

  Reblochon cheese production becomes more formalized in the Thônes and Aravis valleys, establishing its legacy in Savoy.

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  1958

  Reblochon cheese receives its Appellation d'Origine Contrôlée (AOC) status, protecting its production methods and geographical origin.

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  1980s

  Tartiflette is invented by the Reblochon Interprofessional Syndicate to promote Reblochon cheese consumption, quickly becoming a popular dish.