How to cook the perfect tartiflette from The Guardian by Felicity Cloake

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Notes about this recipe

  • ALawson25 on May 14, 2020

    I didn't have any cream so used creme fraiche, which I think I will keep doing in future. I also chopped up half the reblochon to intersperse with the potatoes, and sliced the half on top in strips to get nice and browned. It tasted authentic, and I would use this recipe again.

  • Rinshin on October 28, 2017

    This certainly did not disappoint. I used brie for cheese but otherwise followed the recipe since it was my first time making tartiflette. I don't think this dish needs cream or creme fraiche and I will be skipping that next time as well as reducing the amount of brie I used.

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