jeff mills gran Posted August 3, 2007 Share Posted August 3, 2007 Had this ages ago and just mentioned it in #edge - thought I'd share the love.. http://en.wikipedia.org/wiki/Tartiflette http://www.cuisine-french.com/cgi/mdc/l/en...flette_ill.html Any waxy spud will do. A version of the recipe on waittroses site says cube up the Reblochon, don't. Enjoy! Link to comment Share on other sites More sharing options...
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