Serves 8 to 10
Rumor has it that this recipe was created by the promoters of Reblochon and therefore is not deeply rooted in the culinary traditions of the Savoie where Reblochon is made. Regardless, this gratin-like dish is one you will likely make over and over because of the delectable combination of onions, bacon, and melted cheese. If you do not care for a strong cheese like Reblochon or cannot get it, then use another flavorful cheese such as Appenzeller, raclette (rind removed), or almost any washed-rind or creamy surface-ripened cheese.
Full recipe: Reblochon and Potato Tartiflette
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