Tartiflette
Tartiflette is a potato casserole dish with Reblochon cheese. Despite the supposedly typical Savoyard image, tartiflette is not a traditional dish. Around 1980 the recipe was launched by the Syndicat interprofessionnel du Reblochon , the organization that represents the interests of the manufacturers of the main ingredient in the recipe, Reblochon cheese.
Tartiflette is now firmly anchored in the Savoy. There are dozens of recipes, and every valley and sometimes even village has its own version of the recipe.
The basic ingredients of tartiflette are potatoes , a whole Reblochon and onions . The potatoes are boiled and then gratinated with the horizontally halved cheese in a baking dish. A tartiflette often also contains bacon, crème fraîche or white wine. Usually tartiflette is served straight out of the mold with a green leaf salad and Savoy white wine .
The name is derived from the Savoy potatoes called in Franco-Provencal Tartiflâ .
variants
Variants are the courts Tartichèvre where instead Reblochon Goat cheese is used or Croziflette in which the potatoes by so-called Crozets be replaced, which are small noodle like pasta in square shape. The Vosgiflette , which is prepared with Munster cheese, is also known in the Vosges .
Individual evidence
- ^ Syndicate Interprofessionnel du Reblochon . Retrieved June 1, 2012.