Savoie potatoes · Reblochon melted on top
Tartiflette
Photo: Benoît Prieur / Wikimedia Commons · CC0
Despite its rustic image it is a modern dish: one story says the Reblochon trade body invented it in the 1980s to sell more cheese, though the body’s own director has credited a La Clusaz restaurateur instead.
Potatoes, onions and bacon lardons baked or cooked under melting Reblochon; at winter and Christmas markets it bubbles in giant pans and is scooped into takeaway trays.
Why it's made this way: It comes from Haute-Savoie, is built on the local AOP Reblochon, and takes its name from 'tartifla', the Savoyard word for potato.
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Part of World of Street Food — 3422 dishes from 118 countries.
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