Tartiflette

pork fat/bacon

Tartiflette is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel). Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality.

Source: Wikipedia