Tartiflette. Alps, France

February 2020
I am never too sure about this dish.  Hailing from Savoie, it’s a must-try in the Alps, but I always feel it should be served as a side dish rather than as a meal in itself.  Layers of potato, onion and bacon are baked in a reblochon cheese, cream and white wine sauce.  It’s a very rich dish, and a good one to keep you full for the day when in the mountains, but the mildness of the reblochon means I find they are often rather bland.  A variation is Croziflette, made in the same way but using tiny squares of locally produced buckwheat pasta in place of potato.
Find it at almost every restaurant in the Savoie region.

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