I’m in Chicago this week, but heading home today. I should be off the road for at least a month.

While in France I has a dish called Tartiflette. It’s cheese, potatoes, onions and bacon in a casserole, and it’s yummy. I decided to make it at home.

It is supposed to be made with Reblochon cheese, a semi-soft raw milk cheese that the dish was created to promote, but I couldn’t find it. I made do with Port Salut which worked out well.

I think I can perfect this dish, but my first attempt was close but not quite there. The potatoes could have been softer and the cheese browner on top (I added the cheese in two portions – one with the potatoes at the beginning and then I put more on top toward the end) but Andrea and her mom seemed to enjoy it.

The only French white I had in the house was Fat Bastard, and it was okay – not great. I think I’ll wait for cooler weather and then try again.