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Joseph DeLeo
Tartiflette
by Peggy Knickerbocker
The food author shares a sinful stuffed cheese.
In America you can easily find a potato stuffed with cheese and bacon, but the French aren’t messing around. They stuff their potatoes and bacon into their cheese. Just slice open a strong, runny cheese such as Reblochon, Pont l’Évêque, Muenster, or Époisses, heap it with a mixture of cooked potato, bacon, and onions, replace the top of the cheese, and bake until molten. Mon dieu!
Click here for the recipe.
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Paul Schrodt is a writer living in New York City. He has contributed to New York magazine, Radar, and Esquire.com.
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