Here’s something to cut short the debates. The legendary tartiflette must meet certain codes, including the use of cream. We tell you everything!
The tartiflette East an institution which addicts could praise for hours. This iconic Savoyard dish is not just a regional specialtya source of local pride. It has long been exported beyond the limits of France.
Ambassador, among other dishes, of French gastronomy in its most generous form, the tartiflette seduces all taste buds ! Contrary to what we sometimes think, it is however not not an ancestral creation. Like other preparations, it has its roots inpopular habitsbut it has also evolved.
The Pélathis is version 1.0 of the tartiflette. Cooked in a long-handled pan (hence its name), this rural recipe undoubtedly contained less cheese than the quantities to which we are accustomed today and no bacon (then too expensive).
The rules of tartiflette
The modern tartiflette responds both to other realities ofuse of the kitchen (not everyone has a fireplace or a bread oven to cook a péla), but also to a certain business strategy. With the tartiflette, Reblochon, a local product par excellence, returns to its letters of nobility.
In addition, as stated in site reblochon.fr, we can easily sell off stocks of Reblochons a little too runny to make excellent tartiflettes. This is a method of combating waste that is both effective and greedy. A good cheese is, in all cases, essential.
The Reblochonwhich also benefits from a AOPis the only cheese which must be found in a tartiflette worthy of the name. Any attempt to include an ersatz, even close, would give a result that the Savoyards would not validate under any circumstances! There is rules to respect !
To cream or not to cream, that is the question!
The cooking potatoes can be done in water. For extra deliciousness, you can fry them in a pan with the pieces of bacon. This allows to enjoy the fat of the latter. No need to take out the butter or oil. They have nothing to do with the recipe.
As for those who wish to invite theolive oilIt is almost an insult (both for mountain people and for Provençals).
The question of the cream is more vague. Traditionally, the creaminess of Reblochon and the fat provided by the bacon are enough to make the very generous dish. However, adding cream is not not a sacrilege. It rather depends on tastes and preferences of each.
A little cream can give a tartiflette again smoother which fully coats the taste buds. It’s a free will that the Savoyards give when preparing a tartiflette. Be careful however, this is not do not drown the potatoes in the cream, you don’t make a gratin dauphinois. You have been warned!
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