This recipe takes a lot of time and effort, but it's so worth it. We're talking about a whole baked brie wrapped in prosciutto and crisp, golden brioche.
Cheese to the power of three can build on pommes dauphinoise's wonderful foundation. We added cheddar and parmesan to gruyère.
Stop looking—we uncovered the best hybrid recipe ever. Puff pastry pie combines tartiflette, fondue, and baked camembert. A tart chicory salad balances the dairy.
We don't like anything about fondue, whether it's made on the stove or served in a small Alpine pot with a candle. This mix has four different kinds of cheese.
Potatoes, Reblochon cheese, lardons, and onions make up French Alps tartiflette. A tub of cream elevates this potato dish.
Put away your ideas of macaroni in a tin, because this pasta bake has gone high-end. Many restaurants now offer ultra-luxe versions of it.
Using a good melting cheese from Europe, like Reblochon, raclette, or gruyère, is the key to making these potatoes really stand out.
Melted cheese on toasted bread will never get old, whether it's in a rarebit, a croque-madame, or a good old-fashioned panini.