Tartiflette Brûlée

Foodista Cookbook Entry

Category: Side Dishes | Blog URL: http://www.eatlivetravelwrite.com/2010/02/old-and-new-favourites-2.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

3 mediums baking potatoes
1/2 onion, finely diced
6 slices bacon or pancetta, diced
cup crème fraîche
2 tablespoons chives, finely sliced
1 tablespoon butter
200 grams Reblochon or soft-washed rind cheese, sliced

Preparation

1
Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
2
Fry onion in the butter until translucent.
3
Add the bacon or pancetta to the onion and fry until crispy.
4
Add the wine and cook until reduced.
5
Mash the cooled potatoes in a bowl with the chives and the crème fraîche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find crème fraîche).
6
Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
7
Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
8
Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appétit!

Tools

 



About

If you've never heard of tartiflette before, you're missing out! Basically a layered potato, bacon, cheese, cream and onion gratin, it's made with the nutty Reblochon cheese which makes it sinfully rich! I love the flavours of this so much and figured they would work well in a mashed potato dish. Much like a crème brûlée, you break the crispy cheesy crust to reveal soft, fluffy decadent mashed potatoes underneath. Heaven in a ramekin! PLUS, it was ready in about 30 minutes! Perfect for a cold winter night!

Yield:

3

Added:

Thursday, February 11, 2010 - 11:01am

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