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Title : Tartiflette � French Potato, Bacon, and Illegal Cheese Casserole - Grilled Chicken
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Tartiflette � French Potato, Bacon, and Illegal Cheese Casserole - Grilled Chicken

There�s nothing I like more than getting a food wish for something I didn�t know existed, and thanks to a Mr. Patrick Ryan, I now know that tartiflette exists. This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

If you haven�t heard of Reblochon, don�t feel bad. It�s illegal here. Since it�s made with raw milk, which apparently is dangerous, even though people have been eating it for centuries, it�s not allowed to be imported into the country. However, while you can�t get the real stuff, without smuggling at least, you can get a wonderful substitute, called �Dancing Fern,� from Sequatchie Cove Creamery.

If you�re wondering what it�s like, this is their description: ��soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts.� You can find it at your finer cheese shops, or from several online sources, and while very expensive, it really was a magnificent cheese.

If you can�t swing faux-reblochon, I�ve read about some people using half gruyere and half brie. After tasting the finished product, I can see how that combo could create a somewhat similar flavor profile. Of course, since we�re talking about potatoes and bacon, just about any melting cheese should work beautifully. I really hope you give this amazing casserole a try soon. Enjoy!

Ingredients for about 8 portions:

butter for greasing casserole dish

3 pounds russet potatoes, cooked with skins on, in salted water

12 ounces thick-cut bacon, cut into 1/2-inch pieces

2 large onions, sliced thin

salt, freshly ground black pepper, and cayenne to taste

1/2 cup drinkable white wine

3/4 cup cr�me fraiche

1 pound Reblochon cheese, or something similar like Dancing Fern

- 375F. for 45 minutes, or until potatoes are very tender

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