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Tartiflette is a French dish from the Savoy region. Historically, the tartiflette originates in the valley of Aravis, home of the Reblochon cheese.
However, it is not a traditional dish and was in fact invented and launched only in the 1980s by the Trade union of the reblochon in order to increase sales of the cheese.
Different valleys in the region have different methods of producing Tartiflette and there may even be one recipe per village.
1-3/4 pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes
5 or 6 ounces slab bacon, or salt pork, cut into lardons about 1" x 1/4" by 1/4"
2 tablespoons butter
1 medium onion (about 6 ounces, peeled), finely chopped
1/4 cup dry white wine or dry vermouth
6 tablespoons heavy cream (1/4 cup plus 2 tablespoons)
salt and pepper to taste, probably at least 1/2 teaspoon salt, possibly more
1/2 of a 1-pound Reblochon cheese
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