One might think that tartiflette is a traditional Savoyard dish. Surprisingly, this dish was invented in the 1980s by the Interprofessional Reblochon Union to increase cheese sales. Since then, there have been some variations. Some add red peppers or broth. Me, I like to use a Quebec’s cheese. You can even extend the baking time. The cheese will melt and become a sauce for the potatoes. Simply remove the rind of the cheese on top and serve.
