Tartiflette
This French comfort food dish is made with potatoes, onions and lots of gooey cheese -- what's not to love about that? The traditional recipe calls for Reblochon cheese, but we used a good-quality brie as it's much easier to find locally.
PREP TIME
15 minutes
COOK TIME
25 minutes
Ingredients
2 to 2 1/2 pounds of yellow potatoes (roughly 6 large potatoes)
3 tablespoons butter
1 large onion, thinly sliced and sprinkled with a little salt
3/4 cup (6 oz) sliced pancetta or bacon
4 ounces dry white wine
4 ounces whipping cream
1 pound good quality ripe Brie
1 clove of garlic
Salt and pepper, to taste
3 tablespoons butter
1 large onion, thinly sliced and sprinkled with a little salt
3/4 cup (6 oz) sliced pancetta or bacon
4 ounces dry white wine
4 ounces whipping cream
1 pound good quality ripe Brie
1 clove of garlic
Salt and pepper, to taste
Directions
Boil the potatoes in salted water until just cooked. Drain and set aside.
In a large frying pan, sauté pancetta or bacon and onions in a tablespoon of butter until it begins to brown. Add the wine and continue to cook until it has mostly evaporated.
Remove from heat, stir in cream and set aside.
Chop the potatoes into bite sized pieces and sauté in 2 tablespoons of butter until some are golden brown. Season with a little salt and pepper.
Preheat your oven to 400°F.
Cut the clove of garlic in two and rub the cut side over the inside of of a glass baking dish, then layer half of the potatoes into the bottom, then add half of the pancetta or bacon and onion mixture.
Cut the Brie in half (horizontally). Place the bottom half of the cheese on top of the mixture in the pan, then add the remaining potatoes, pancetta and onion mixture.
Place the other half of the cheese on top, skin side up.
Place into the preheated oven for for about 25 minutes, or until the cheese has melted and is bubbly. You can also pop it under the broiler for an extra bit of crispiness, if you like. Tartiflette can also be made into individual servings in smaller ovenproof bowls.
In a large frying pan, sauté pancetta or bacon and onions in a tablespoon of butter until it begins to brown. Add the wine and continue to cook until it has mostly evaporated.
Remove from heat, stir in cream and set aside.
Chop the potatoes into bite sized pieces and sauté in 2 tablespoons of butter until some are golden brown. Season with a little salt and pepper.
Preheat your oven to 400°F.
Cut the clove of garlic in two and rub the cut side over the inside of of a glass baking dish, then layer half of the potatoes into the bottom, then add half of the pancetta or bacon and onion mixture.
Cut the Brie in half (horizontally). Place the bottom half of the cheese on top of the mixture in the pan, then add the remaining potatoes, pancetta and onion mixture.
Place the other half of the cheese on top, skin side up.
Place into the preheated oven for for about 25 minutes, or until the cheese has melted and is bubbly. You can also pop it under the broiler for an extra bit of crispiness, if you like. Tartiflette can also be made into individual servings in smaller ovenproof bowls.
Looking for inspiration? Try these recipes:
Slow Cooker Creamy White Chicken Chili
California Chicken Burgers
Slow Cooker Beef Vegetable Soup
