Today’s recipe is a typical winter dish, even if Spring is approaching. The tartiflette comes from a region of France and it is similar to a potatoes gratin. Infact, it is made with potatoes, reblochon cheese, cream, and lardons, even if I used rolled pancetta. The Union Interprofessional Reblochon developed the recipe in the 1980s to promote sales of the reblochon cheese. It is a greedy dish to share with friends.

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