The tartiflette has landed...

For the first time in the thirty-plus years I've lived in America, the tartiflette has finally made it to the prestigious New York Times! For those who don’t know the tartiflette, it’s a chunk of cream-soaked potato and smoked lardons covered with a melting layer of reblochon. The tartiflette is one of the most comforting dish in all of France's Haute-Savoie.

Reblochon got its name from 13th-century farmers working for a Lord or an Abbey, who would first partially milk their cows, and then do it covertly a second time for their own benefit. With that fatter milk, they'd make cheese, the name of which comes from the dialect "reblocher," which means to milk again, and of the fraud that it was, called the “rebloche.” Now, if you'll excuse me, I’m very hungry…