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.