As summer shifts to fall and you start craving hearty, rich meals, look no further than tartiflette, a cheesy potato dish that is sure to warm you up on a cold day. Tartiflette is similar to potatoes au gratin with a sumptuous flavor profile and rich texture but has a few unique elements.

In order to boost sales, Reblochon, a soft cow's milk cheese, created tartiflette in the 1980s; it’s made of potatoes, bacon, onion, and of course, Reblochon. The snag is that Reblochon is not available in the United States because it is only aged for 50 days, falling short of FDA guidelines, so potential tartiflette-makers have to get creative.

Instead of Reblochon, you can use a similar soft cow’s milk cheese like brie or camembert. To make tartiflette, start by crisping up some bacon in a pan and then mixing in the onion, herbs, and aromatics before adding the potatoes and a bit of wine; once this cooks down, add some crème fraîche, your cheese, and put it in the oven to bake.