I’ve never added apples, no, but it does sound absolutely delicious.
That said, the bake time isn’t exactly long enough to properly bake the apples, in my opinion – so I would likely dice them into pretty small cubes, OR precook them a bit on the stove before adding. And I think I’d put them under the batter mixture, but there’s probably no wrong way!

Definitely a recipe that will warm you up quickly, Kecia. It’s like a blanket of melty cheese 🙂

If it melts well, it should work, Patricia. The thing with the traditional Reblochon, is it melts very well and part of it also turns somewhat “creamy” so it also creates like a sauce. It’s somewhat hard to describe, but it’s a really melty cheese.

Regardless, I hope you’ll find one of the cheeses needed and that you’ll enjoy the recipe. Enjoy!

Right there with you, Kathy! I feel like most, if not all slow cooked meat dishes taste better the next day. The problem is just having any left for the next day 🙂

You’re very welcome, Antoinette 🙂