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Delicious tartiflett , used jacket potatoes cooked not quiet through, peeled and sliced them a little thicker, topped with reblochon skin sides up in in a crueset with lid on for 20 min. removed from oven gave a stir, returned to oven uncovered to brown and form crust.

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shirlgirl March 16, 2010

I asked the cheesemonger for Reblochon, and he recommended something that was quite a bit stronger than Camembert. It reminded me of some trappist cheese from Kentucky (altho it was from France). The finished dish was not good in so many ways: (1) the flavor was too much and (2) the potatoes weren't done at 15 min and cooking them in the oven did not finish them as I hoped. They were sliced the exact thickness of the potatoes in the pictures. Neither of us liked it, and I discarded the remainder. I used a pinot grigio for the wine; it tasted fine straight from the glass. Originally, this was a one-star review, but I missed the instructions to discard bacon fat.

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Debbie R. April 01, 2009

my new favorite comfort food dish :) this is fantastic. I subbed raclette cheese for the reblochon and it worked well.

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MarraMamba December 06, 2008
Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin