Tater Tot Nachos aka THOTS
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.
Let’s talk about easy, cheesy skillet meals you can make in under an hour.
The kind that rewards you with cheesy, stick-to-the-ribs comfort.
The kind of dish you don’t have to babysit.
This cheesy skillet potato gratin is all that.
It’s one of the best things I’ve ever made;
just sliced potatoes, bubbling with butter and cream, and
crowned with Truffle Tremor from Cypress Grove.
Yeah, it’s all about this truffled cheese.