There are few near-universal comfort foods, but right at the top is the humble potato. Go around the world and potatoes may be as beloved as they are in your hometown. In France a favorite comfort food dish is tartiflette, a cheesy potato casserole. Unlike potatoes au gratin, there is no béchamel to make beforehand and no cream required for this tasty meal-in-a-dish. Yet the creaminess of the cheese and an ample amount of sautéed onions and bacon make this an unforgettable casserole.

In the Eastern portion of France near the Alps is where an unpasteurized, semi-ripe cheese called Reblochon comes from. It’s illegal to import to the US thanks to laws governing pasteurization passed in 2004. But, it is traditionally used in tartiflette to give an ultra-creamy flavor and texture to the recipe, as well as a bit of nuttiness. If you live in a country where Reblochon is unavailable, a mixture of Gruyère and Fontina cheeses will give the most similar taste.

Some added milk to the baking dish lends creaminess and the end result is an incredibly flavorful and rich casserole that far surpasses potatoes au gratin in terms of flavor.

To start making this recipe you’ll need to sauté your chopped onions along with some bacon and garlic. Once this has had a while to cook deglazing the skillet with a small amount of white wine is customary. If you cannot have wine or don’t enjoy the taste you can use 1 ounce apple cider vinegar combined with 2 ounces of water instead.

To make the casserole layer thinly-sliced, and parboiled potatoes with the onion mixture, then top with your cheese. The final step before baking is the pour a little bit of whole milk over the whole thing.

You may need to cover the casserole part way if it gets too brown, but I found that uncovered in my oven left me with the perfect amount on color on top and around the edges.

Serve this tartiflette with a salad and you’ve got a hearty meal that’s loaded with the rich flavors of French comfort food.