The impression you get up here in the mountains of Haute Savoie, France is that the classic dish consumed by the locals since time immemorial is tartiflette.
However, this dish was was developed in the 1980s by the Union Interprofessional Reblochon to promote sales of the local eponymous cheese! This modern recipe was inspired by a truly traditional dish called péla: a gratin of potatoes, onions and cheese made in a long-handled pan called pelagic (shovel).
I have enjoyed tartiflette in many local restaurants, always using different recipes. So when Janet stayed with us last week I watched how she prepared her version of it – thank you Janet!