By Melissa Clark , The New York Times One of our many plans dashed because of the pandemic was a long-anticipated family vacation to the Alps. We had it perfectly arranged: a weeklong extravaganza of vigorous hiking by day, offset by butter-filled feasting at night (and as many spa visits as I could fit in between). When we canceled the trip, I vowed to fill my at-home vacation with as much Brooklyn "hiking," bathtub spa-ing and Alpine-style feasting as was humanly possible. And that was when I fell in love with tartiflette. A glistening, golden-topped casserole from the French side of the Alps, tartiflette is traditionally filled with velvety potatoes and bits of brawny pork lardon, seasoned with sweet onions and cream. As a crowning touch, a small wheel of Reblochon cheese is tucked in among all that richness, so its insides can melt into a gooey puddle while the rind that pokes out on top crisps at its edges. It's not light fare, but it's not supposed to be. Meant to fortify the body after a day of downhill skiing and other strenuous outdoor endeavors, it got me through many an icy walk in the wilds of Prospect Park…. Read full this story
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