[5] Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality.

Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French.

[7] Tartiflette was first mentioned in a 1705 book, Le Cuisinier Royal et Bourgeois, written by François Massialot and his assistant cook B.

[8] In its modern form, tartiflette began to appear on the menus of restaurants in the ski resorts in the 1980s.

Its preparation resembles that of the original dish in everything but the use of potatoes, in place of which minuscule squares of locally produced pasta are used.