One of the best-loved dishes of the Alps, tartiflette is a mouth-watering gratinated potato dish from the mountainous region of Savoie in France. It is made with medium-sized potatoes, white wine, Reblochon cheese, onions, smoked salt pork (lardons fumés), and often crème fraîche.

The dish is baked in the oven until the cheese browns and melts. The modern tartiflette was invented in the 1980s as a reimagining of an old gratinated potato, cheese, and onion dish called péla. It was created by the union of Reblochon cheesemakers in order to increase the cheese’s popularity. 

Traditionally consumed by peasants in the historic Dauphiné region in France, gratin dauphinois is a savory dish consisting of thinly sliced potatoes, crème fraîche, and butter baked in a shallow earthenware cooking vessel. The dish can be eaten on its own, preferably with a salad on the side, or as an accompaniment to fish or meat dishes.

The term gratin originally referred to the flavorful crust that was left in the pan after the dish was baked. The first mention of the dish dates back to July 12th, 1788, when it was served at a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-General of the Dauphiné, for the officials of the city of Gap in the modern-day Hautes-Alpes region.

Gratin de crozets is a traditional dish originating from the Savoie region. It's made with a combination of onions, lardons, crème fraîche, chicken stock, grated cheese such as Gruyere, Comte, or Beaufort, and crozets – a traditional local pasta variety that's small, flat, and square-shaped, made from buckwheat, wheat (or both), eggs, salt, and water.

The pasta is cooked in chicken stock, while the onions are fried with lardons in a pan. Both are then mixed with the addition of crème fraîche, topped with grated cheese, and baked in the oven until golden brown and the cheese becomes fully melted.

Cassoulet de Toulouse is a traditional casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredients like onion, garlic, and bouquet garni, this dish is slow-cooked to create a deeply flavorful and comforting meal.

The addition of goose fat, ham bone, and chicken stock further enriches the dish, making it a hearty and satisfying staple of French cuisine. The stew can also include tomatoes for color and flavor and breadcrumbs to help create the crust.

Hachis Parmentier is a traditional dish consisting of mashed and baked potatoes, chopped or minced meat, and sauce Lyonnaise. The combination of these ingredients is then traditionally placed into potato shells and baked. The dish got its name after the famous French inventor and nutritionist named Antoine-Augustin Parmentier, who was always looking for new ways to incorporate potatoes into French gastronomy.

Hachis Parmentier is commonly known as the French version of the famous shepherd's pie. This delicious dish also provides a great way to use up the leftovers from other dishes.

This traditional bean- and meat-based dish from the southwest of France comes in three versions, and each version is a separate dish in its own right. The name cassoulet comes from the name of the dish used to prepare it, called a cassole.

The dish is braised for hours in this glazed terracotta casserole pot at a low temperature until the meat and beans are soft enough to melt in your mouth. Three cities claim to be home to the original recipe, and while they are eternally striving for the title of “best cassoulet”, all agree on one thing – this dish is held sacred in the Lauragais region. 

Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the baker in the early morning.

They left to do the laundry, and when they would return home with their children after school, they would pick up the pot from the baker. Another theory about the origin of the dish says that it was made on Saturday evening and left in the bakers' oven overnight to cool. 

Cassoulet de Castelnaudary is a traditional casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind.

Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately.