OMG just made the recipe from The Little Paris Kitchen

[Kellamity]

Reblochon tartiflette - bloody lovely!

Sounds lovely and easy to do, what did you serve it with?

We had with poached chicken in a cider cream and thyme sauce which was also lovely! The french eat it on it's own with a side salad. I have a few left over, do you think I can freeze them?

...just done the Mini Croque Monseiur (spelling ??).

They were OK - but if I was doing them again I would put the bread cases in the oven for 5 minutes or so before putting the fillings in.... so that they had a good time to crisp.

The eggs were a little over done in my oven at 15 minutes - but I admit that I did up the oven temperature to make the bread crisp.

I used a hollandise sauce rather than a bechamel one as I used the extra sauce to "drape" over the asparagus which I served as a side...

Would try again .....