Tartiflette Is The Cheesy Potato Dish Anthony Bourdain Raved About

As fans of the late chef and author might already know, Anthony Bourdain wasn't a fan of rich dishes. However, the French tartiflette, a rich, cheesy potato dish, was an exception.

Technically a casserole, tartiflette features layers of cooked potatoes, pan-fried bacon and onions, and creamy Reblochon cheese baked until the top is bubbling and golden-brown.

Bourdain shared a recipe for tartiflette in his Les Halles cookbook. He wrote of the dish, "Here's more evidence that you can never have too much cheese, bacon, or starch."

The star of the irresistibly rich dish is the French, semi-soft, mild Reblochon — a slightly yellow-rinded disc that's impressively creamy and has a pleasantly nutty aftertaste.

Reblochon is illegal in America as it is unpasteurized and has not aged long enough to meet U.S. food safety standards. Hence, you’ll need a substitute to make tartiflette.

It’s best to use a similarly soft, washed-rind melting cheese. Taleggio, Camembert, Delice de Jura, or Brie are all worthwhile swaps, though they may not be as gooey as Reblochon.