I fell in love with this dish while over in France. Can anyone recommend a good cream substitute though? I get heart burn from heavy cream but don't want to ruin the thicker consistancy of this dish.
Tartiflette
- Thread starter Heidi
- Start date
cause I am soo lazy and don't want to google anything, what is "tartiflette"?
Yum! Seems like a slight variation on a basic gratin.
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/tartiflette_ill.html
Not sure what to tell you about a cream substitute. I've made gratins with whole milk or half & half, it works but it's just not the same.
http://www.cuisine-french.com/cgi/mdc/l/en/recettes/tartiflette_ill.html
Not sure what to tell you about a cream substitute. I've made gratins with whole milk or half & half, it works but it's just not the same.
There is no such thing as a heavy cream substitute. 
I think you might be able to get away with light cream or half & half, but it's going to change the consistency of the dish.
Coconut cream is what I use if I need cream for a recipe and don't have any handy. Nicer flavour too!
