Recent content by fondont

As I would understand it, one can also use "Raclette" or "Crémier de Chaumes" but I've found gruyère a good melting cheese to use. Hope this helps!

Unless I'm very much mistaken, this recipe is called "Tartiflette" a sort of cousin to Potato gratin. I had the pleasure of visitng a friend of mine who lives in that region and I was served Tartiflette. Do you find it burns a little bit or can go dry at the top?