Tartiflette Brûlée
By: Mardi@eatlivetr...
Published: Thursday, February 11, 2010 - 11:01am

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
1/4 cup dry white wine
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!

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!