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This recipe has kindly been submitted to us by one of our customers.

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

 
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  • Tartiflette

    21 Mar 2010 16:25

    Wow, I never saw cream or ceme fraiche added. The Reblechon normally sits on top (halved horizontally) complete with it's rind. That way, when the cheese melts through the potatoes the rind is left on top. Delicious. It also proves that a Relechon was used and not just any cheese scraps. i think I'll cook that tonight ;)

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