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Thanks to the viewer who contributed this recipe!

We made this recipe after returning from our vacation in France. A true Tartiflette can only be made in France because that is where the Reblochon cheese is found. We had to make some cheese substitions for our Canadian version. We hope you like it!

 • 6 medium sized potatoes
 • 2 cups (500 mL) bacon or ham, chopped
   (or a little of both)
 • 1 onion, diced
 • 1 clove garlic
 • 1/2 cup cream cheese
 • 1/2 cup sour cream
 • 1/2 cup white wine
 • 1/2 tsp (2 mL) freshly ground pepper
 • 1/4 tsp (1 mL) salt
 • 1/4 teaspoon fresh thyme
 • 1 cup grated raclette, Gruyere or
   Reblochon cheese
 • 1/2 cup grated mozarella cheese (or cut
   up mozarella cheese balls)
 1.  Pre-heat the oven to 375 F.
 2.  Peel potatoes. Cook in boiling water for
     around 15 minutes until the point of a knife goes smoothly into the centre. Drain, slice (like you would
     scalloped potatoes) and line the bottom of the casserole or lasagna baking dish with them.
 3.  Fry bacon, ham, garlic and onion.
 4.  Add the cream cheese, sour cream, white wine, pepper, salt and thyme. Mix gently until combined and
     heated through (do not let boil).
 5.  Pour the creamy ham mixture over the potatoes.
 6.  Slice the cheese and layer on top of the entire casserole. Sprinkle mozzarella on top, using it to fill
     any gaps. Cook in the oven for 20 minutes or until the cheese melts and turns golden brown at the
 7.  Keep in mind, everything going in is already cooked, so you just want to bake it long enough to make sure
     the cheese is thoroughly melted -- depending on the type of cheese you managed to find this may take a
     little less or more than 20 minutes.


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