The key to thriving in a colder climate is finding the right fuel. So, if you happen to be in France, as the nights draw in and the mercury drops, then you must befriend Tartiflette – a mouth-watering gratinated potato dish from the mountainous region of Savoie in France, served red-hot and bubbling with molten cheese. Tartiflette is made with medium-sized potatoes, Reblochon cheese, onions, smoked salt pork, and often creme fraiche. The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity. The dish instantly caught the attention of both professional cooks and the general public, and over time it became popular outside the French borders, most notably in Italy and Switzerland. Tartiflette is usually served with a green salad and a glass of your preferred beverage on the side.
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