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 PDO Cévennes sweet onion; x 1.00 Drôme white garlic PGI; 4.00 slices smoked bacon; 1.00 tbsp PDO Vallée des Baux-de-Provence Olive Oil; 1.00 c Coteaux du Layon PDO; 1.00 tbsp PDO Poitou-Charente Butter; 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 cheese sliced; x 2.00 eggs; 0.75 c PDO Heavy Crème Fraîche

By Benjamin Vaschetti, Chef

Revisited "Tourt-iflette"

French classic

Melting cheese

Winter

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Ingredients For

red potatoes 1.50 lbs
kosher salt 2 tbsp
Fruits & Vegetables

PDO Cévennes sweet onion

x 1 •See the article
Fruits & Vegetables

Drôme white garlic PGI

x 1 •See the article
smoked bacon 4 slices
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

1 tbsp •See the article
Wine and spirits

Coteaux du Layon PDO

1 c •See the article
Dairy products

PDO Poitou-Charente Butter

1 tbsp •See the article
sheets puff pastry x 2
black pepper 0.50 tsp
ground nutmeg 0.50 tsp
smoked paprika 1 tsp
Reblochon cheese sliced 0.30 lb
eggs x 2
Dairy products

PDO Heavy Crème Fraîche

0.75 c •See the article

Where to find

Heat the oven to 400°F.

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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.

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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.

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

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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.