1 h 55 min

Thanksgiving Tourtiflette

Name: Thanksgiving Tourtiflette
Prep time: 30 min
Cook time: 1 h 25 min
Yield: 4
Ingredients: 1.50 lbs Red potatoes; 2.00 tbsp Kosher salt; x 1.00 Cévennes Sweet Onion PDO; x 1.00 Drôme White Garlic PGI; 4.00 slices Smoked bacon; 1.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 1.00 c Coteaux du Layon PDO; 1.00 tbsp Charentes-Poitou Butter PDO; x 2.00 Sheets puff pastry; 0.50 tsp Black pepper; 0.50 tsp Ground nutmeg; 1.00 tsp Smoked paprika; 0.30 lb Reblochon PDO; x 2.00 Eggs; 0.75 c Isigny Crème Fraîche & Bresse Crème Fraîche PDO

By Benjamin Vaschetti, Chef

Revisited "Tourt-iflette"

Preparation time

30 min

Ingredients For

Red potatoes 1.50 lbs
Kosher salt 2 tbsp
Cévennes Sweet Onion PDO

x 1 See the article
Drôme White Garlic PGI

x 1 See the article
Smoked bacon 4 slices
Vallée des Baux-de-Provence Olive Oil PDO

1 tbsp See the article
Coteaux du Layon PDO

1 c See the article
Charentes-Poitou Butter PDO

1 tbsp See the article
Sheets puff pastry x 2
Black pepper 0.50 tsp
Ground nutmeg 0.50 tsp
Smoked paprika 1 tsp
Cheese

Reblochon PDO

0.30 lb See the article
Eggs x 2
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

0.75 c See the article

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Preparation

Heat the oven to 400°F.

Add the potatoes to a pot of cold water; the water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and boil until fork tender, 10 to 15 minutes. Drain and let cool.

In the meantime, peel and dice the onion and garlic into 1/8-inch pieces. Dice the bacon into ¼-inch pieces. Heat the oil in a Dutch oven over medium heat. Sauté the bacon and onions for about 3 minutes. Add the garlic and sauté for 2 minutes more. Deglaze with the white wine and let cook for about 15 minutes.

Peel and slice the cooled potatoes about ¼-inch thick.

Grease a baking/gratin tray with the butter. Put the first layer of puff pastry in the tray, making sure the tray is well covered, and firmly press. Add half of the potato slices and season with the salt, pepper, nutmeg, and smoked paprika. Top with half of the bacon-onion mixture. Layer with the sliced cheese, the remaining potatoes, and bacon-onion mixture. (Tip: Removing the cheese rind for a smoother texture) Drizzle with the heavy cream, and then carefully place the second layer of puff pastry on top, nicely sealing at the edges. Brush the top with the beaten yolks.