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Tartiflette

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description Tartiflette Overview

Tartiflette is a baked potato dish associated with Savoie in the French Alps. It layers sliced potatoes with onions, lardons, and Reblochon, a soft washed-rind cow's-milk cheese that melts across the top during baking. Although presented in a rustic Alpine style, the named dish was popularized in the 1980s through efforts connected with promoting Reblochon, and it is commonly served as a rich winter meal.

help Tartiflette FAQ

What cheese do you use for an authentic tartiflette?

Traditional tartiflette uses Reblochon, a soft washed-rind cow's-milk cheese from the Savoie region of the French Alps. The cheese melts over the layered potatoes, lardons, and onions during baking to create the dish's signature richness.

Is tartiflette actually a traditional French dish?

Despite its rustic Alpine presentation, the named dish tartiflette is a relatively modern creation, developed in the 1980s by the Reblochon cheese trade syndicate to promote the cheese. The word itself comes from the Savoyard dialect word for potato, 'tartifla.'

Can I substitute another cheese if I can't find Reblochon?

If Reblochon is unavailable—particularly outside France where its sale is sometimes restricted—people often substitute other soft washed-rind cheeses like Camembert or Brie, though the flavor will differ. Reblochon's specific melting quality and earthy taste are central to the authentic tartiflette experience.

What region of France is tartiflette from?

Tartiflette is associated with Savoie (Savoy) in the French Alps. The dish reflects the hearty, cheese-forward cuisine of this mountainous region, which is also known for dishes like fondue and raclette.

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