What is Tartiflette?

Tartiflette is a type of cheese and a bowl that has its roots from France. This meal resembles sweat food served in individuals or family bowls or in graphic meals. What distinguishes this meal from conventional poties is that it does not use the dough covering its peak. Tartiflet can be consumed in itself, along with a piece of bread and vegetable salad on the side; It can also serve as an accompaniment to meat. This meal is also best served warm. It was invented in the Savoie of the French Alps, especially in the Aravis Valley, where mainly reblochon cheese was made. In fact, the name of the bowl was derived from the word "tartifl", which means "potatoes", which is allegedly the primary goal of the interdisciplinary association of Rebochlon in the invention of food to promote the local cheese Rebochlon and increase its sale. This potato bowl is very similar to another Savoie bowl called "Péla", which also uses cheese and potatoes of Rebochlon as a primary ingredient.

Since then, food has become the basis of restaurants in this area and is popular among visitors during the winter holidays. Tartiflette recipes are very diverse, each village in the region has one or two own recipes. Cooking and frying are the most common methods of potato preparation, which should initially be peeled and cut into pieces. Sometimes wine cooking is also added to give potatoes a clear taste. Garlic and pepper are frequent choices for flavor, along with salt and pepper.

To make potatoes more robust taste, the sliced ​​meat is added, while smoked bacon is popular among many recipes in the areas of France. A little bit of a "crème fraîche" type of sour cream is sometimes added to combine all ingredients together. Some recipes indicate baking a bowl without cheese, and after 10 to 20 minutes the burning is prevented. Tartiflet is ready to serve when the cheese is brown and melted.