Tartiflette Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 23, 2012
Awesome
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Photo by MAGGIE

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA
Reviewed: Mar. 19, 2014
Sooooooo goooooooooood!
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Photo by Mike Law
Reviewed: Mar. 18, 2015
I knocked my own socks off with this one, thank you!
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Photo by Stirring up Trouble
Reviewed: Mar. 19, 2012
Well, whats not to love about carbs smothered in cheese, creme and bacon? I think this is a good recipe. I had this a few times when I was in France and it is fabulous treat after a day on the slopes or while sipping on a Sancerre on a cold winter's night in Paris. I had to go to 3 cheese stores to find the Reblochon because brie just isn't the same. Having said that, probably isn't necessary. The one thing I would change to this recipe is blending a glass of white wine (a Sancere or Sauvignon Blanc) with the creme fraiche. Also, I don't think it needs to be cooked for so long at that temperature. If you want it to bake quicker, put it in a 450F oven for 17-20 minuts uncovered.
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Reviewed: Aug. 13, 2011
This recipe is very good. I have made this dish several times before finding this version (most of them are alike, with small exceptions). I have always used Reblochon cheese - it is regularly available here in Monterey County, California, at the better cheese shops. Yes, Brie works - but it often has an ammonia smell/taste which is never the case with Reblochon. This is a great side dish, easy to make and pleasing to almost everybody.
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