A kind of soft French cheese, made originally and chiefly in Savoy.
- Drain the potatoes, saving the milk, and layer in a shallow ovenproof dish with the sliced reblochon and sautéd onion and bacon, trickling the saved milk in between and adding seasoning to taste.
- Generous chunks of creamy white reblochon cheese were melted over the potatoes in a large black pan and herbs liberally sprinkled on top.
- I had the tartiflette, bacon and potatoes under melted reblochon.
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