One of my fave OAM dishes. I have been making this for about 8 years, and this is pretty much exactly the recipe I use, only I use half a wheel of Reblechon instead of one kilo, and it MUST be Reblechon(note the spelling) or it is not a Tartiflette, and cut it in half length wise, and put it on top, with the skin sides up. The rest I make exactly as per instructions. Qu'est-ce que c'est bon, le reblechon!
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I am a French teacher and I like this recipe for use in a crock pot with Muenster cheese which is popular with my students and the faculty.
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I must say, I did not enjoy this dish as much as I thought I would. I did use Reblochon (which I love) but found it overpowered everything else and that was pretty well the only taste, with the exception of the lardons. I think a combination of the reblochon with 1 or 2 other, milder cheeses would be very nice. Also had to up the cream to about twice called for to keep the dish moist enough.
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