Tortiflette
RECIPE
1 h 55 min

Thanksgiving Tourtiflette

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Revisited "Tourt-iflette"

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Ingredients For

  • 1.50 lbs
  • 2 tbsp
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion
  • x1
  • 4 slices
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tbsp See the article
  • Coteaux du Layon
    Wine and spirits
    PDO Coteaux du Layon
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 tbsp See the article
  • x2
  • 0.50 tsp
  • 0.50 tsp
  • 1 tsp
  • 0.30 lb
  • x2
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    0.75 c See the article

Heat the oven to 400°F.

Tortiflette
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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.

    Tortiflette
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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.

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

    Tortiflette
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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.

    Tortiflette
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    Tortiflette
  • ©BrakeThrough Media
    Tortiflette
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    Rack of lamb
    Rack of lamb
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe