Beaufort, reblochon & tomme de savoie (local cheeses) are used in many local dishes :

La fondue savoyarde, (3 melted cheeses cooked in white wine in which you deep a small piece of bread)

La raclette, (potatoes, melted raclette cheese, ham)
La pela called also tartiflette, (potatoes, onion and melted reblochon)
Les diots au vin blanc, (sausages cooked in white wine and onion served with boiled potatoes )
Le farcement or farçon (local speciality to taste, no translation possible)

Desserts:
Le gateau de Savoie, (Savoie cake)
Les rissoles, (Fried cake)
La tarte aux myrtilles...! (Bilberry tart)