The French dish from Savoie made with potatoes, reblochon cheese, and lardons is tartiflette.
Tartiflette is a rich Alpine bake that usually combines sliced potatoes with onions, lardons, and a whole reblochon cut in half and placed over the top. The cheese melts into the potatoes while its washed rind browns in the oven. Dry white wine from Savoie is a common optional addition.
Although tartiflette is presented as a traditional mountain dish, its modern restaurant popularity dates mainly from the 1980s, especially in ski resorts. It was promoted partly to increase demand for reblochon. The recipe is closely related to péla, an older Savoyard potato-and-cheese dish cooked in a long-handled pan.
A common mix-up is gratin dauphinois, which is a potato gratin traditionally made with milk or cream and does not use reblochon or lardons. Croziflette is a related variation that replaces potatoes with small Savoyard pasta squares called crozets.