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cheese and potato casserole

Tartiflette just out the oven (speciality from Savoy, France)

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.

Auvergne Rhône Alpes

Classic dishes

Text © Dana Facaros

Image by Benoît Prieur