Tartiflette
Tartiflette (French pronunciation: [taʁtiˈflɛt]) is a French dish from the Savoy region in the French Alps (Savoie and Haute Savoie départements). It is made with potatoes, reblochon cheese, lardons and onions.
The word tartiflette is probably derived from the Arpitan word for potato, tartiflâ.
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This modern recipe was inspired by a truly traditional dish called "péla": a gratin of potatoes and onions (without cheese) in a long-handled pan called a pelagic (shovel) in the Provence region of France. It was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of reblochon, as is confirmed also by Christian Millau (of the Gault-Millau Guide) in his gastronomic dictionary.