Just a pan of cheesy bacon potato seduction
Tartiflette is a classic French dish that feels like a bear hug in your tummy. It’s a simple skillet meal of tender potatoes and smoky bacon swimming in stinky, gooey cheese. It’s traditionally made with Reblochon, a raw milk cheese that’s outlawed in the states because it’s too young for sale (raw milk cheeses must be 60 days or older in order to be legally sold in America). Instead, I used Oma, a stinker made at Von Trapp Farmstead and aged at Jasper Hill Farm that has notes of bacon and roasted peanuts with a custard-like texture. Feel free to use any soft, stinky cheese, like Taleggio, Grayson from Meadow Creek Dairy, Red Hawk from Cowgirl Creamery, or Ameribella from Jacobs & Brichford Farmstead Cheese.
Serve with a dark, full-bodied beer or a bottle of peppery red like Syrah or Willamette Pinot Noir. It’s also great with a Manhattan.
Stanky Cheesy Potato Tartiflette
- 1 lb potatoes, scrubbed
- 1/4 lb bacon, cut into 1″ pieces
- 1 shallot, sliced
- 1/3 cup white wine
- 1/2 lb washed rind cheese, such as Oma
- 1 qt pot
- 10″ cask iron skillet
- Preheat your oven to 350°F
- Fill the pot with water and salt heavily. Bring to a boil.
- Add potatoes and boil until fork tender, 15 – 20 minutes depending on potato size.
- Drain and let cool until touchable.
- Cut into 1″ pieces.
- Add the bacon to the cask iron skillet and cook over medium heat until browned and crisped.
- Drain fat from pan, reserving 1 tablespoon.
- Cook the shallots in the reserved fat over medium heat until golden and sweetly fragrant.
- Pour in the wine and cook for 5 minutes.
- Add the potatoes to the skillet and sprinkle with a pinch of salt. Sauté for 5 minutes to let the flavors mix and mingle.
- Slice the cheese thinly.
- Layer on top of the potatoes.
- Bake until brown and bubbling, about 20 minutes.
- Finish with pepper and enjoy with abandon.
- For the wine, use something bright like sauvignon blanc. You can also use Chardonnay, just add a squirt of lemon to balance the fatty flav.
- If you can’t find Oma, try another soft washed-rind cheese such as Taleggio, Grayson from Meadow Creek Dairy,Red Hawk from Cowgirl Creamery, or Ameribella from Jacobs & Brichford Farmstead Cheese.