A French classic whose ingredients you simply do not want to be privy to. But let’s just say it takes a lot of cream, cheese, bacon and potatoes to make one dish taste this good.
But alas when it comes to good cheese the French know what they are doing and so your most arduous task when tackling this scrumptious dish will be cracking through the thick layer of local cheese – Reblochan – that encases the creamy potatoey goodness beneath.
Hailing from the Savoie Valley in France it’s best to save your first flirtation with this dish for that region. And few do this dish better than Edelweiss in Val d’Isere.