Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Tartiflette au Reblochon


Ok, this isn’t really “for one”, although I suspect I can whittle it down using pre-cooked bacon (which I’ll be doing in the New Year) and a ramekin… hmmm… next year!! — but I’m thinking of having a little gathering in the New Year and I think this will have to be my offering.

Photo from my inspiration, Armitage Agonistes. I’m drooling.

The link above is to the fancy, proper version of the French recipe for those who like to do things correctly. What I’ll be eventually posting is the not-as-fancy, slightly more downmarket version from Michigan. Because we don’t say Detroit “deh-twah”, we say it “dee-troyt”.  😉

xoxo from your slap-dash and whimsical friend
(original recipe is linked from “Armitage Agonistes”. Lovely blog is at ❤ ❤ <3)


Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

2 thoughts on “Tartiflette au Reblochon

  1. I think you could make it with a very ripe Brie.

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