The classic filling and warming après-ski dish from Savoie: potatoes, onions, lardons and Reblochon with a splash of white wine, and baked until sizzling hot.
The charming sing song name comes from the local word for potato, tartifles. Those who make it with Morbier called it a morbiflette. If you use crozets, it becomes a croziflette.
Image by Benoît Prieur