Have I ever mentioned my love for bacon and cheese?  It runs very, very deep, so you could imagine how my eyes widened when I saw this recipe for a tartfilette. Bacon, cheese, potatoes and white wine? Sign me up!

The French really know how to blend simple ingredients together and make them wonderful.  The tartfilette was no exception.  However, for such a simple dish, there were a few complications. First, the recipe called for Reblochon, a very rich, creamy cheese that’s apparently banned for sale in the United States.  You can read more about that here. But it seems that raclette, one of my favorite gratin cheeses was a good substitute. The other snag was cooking the potatoes.  They do take a while to cook.  Even though they were sliced thin. There is very little liquid in the pan from the white wine, so I would recommend parboiling them for a few minutes first before tossing them in the pan with the onion.  Regardless of the difficulty, this was one of the most delicious and satisfying dishes ever. It works great as a dinner course with a side salad, or for breakfast, or in your lap with a fork.  I preferred the latter.

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