The fact that so much cheese goes into the tartiflette is thanks to the inventiveness of the Reblochon lobby.
Image: Jana Mai
Imagine a hearty winter dish with which you want to strengthen yourself after skiing – the Tartiflette is born, a potato casserole that also tastes good at lunchtime in the office. The column Katrin cooks.
MMore than 15,000 tons of Reblochon are produced every year in the Haute-Savoie, i.e. in the border triangle between France, Switzerland and Italy, high up in the Alps. The fact that things are going so well is due to an idea from the Reblochon lobby, which came up with a trick in the mid-1980s to boost sales: they invented a hearty winter dish that skiers were supposed to use to strengthen themselves, and they did a good job of it into her cheese: the tartiflette was born, a potato casserole!
Normally 500 g of Reblochon should be in a casserole, but I reduced the amount because we usually don’t all go skiing after lunch, but mostly to the office.