1 h 55 min
Average: 4 (3 votes)

Thanksgiving Tourtiflette

Revisited "Tourt-iflette"

Preparation time

30 min

Ingredients For

  • 1.50 lbs
  • 2 tbsp
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
  • White Garlic
    Drôme White Garlic PGI
  • 4 slices
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
  • Coteaux du Layon
    Coteaux du Layon PDO
  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • 0.50 tsp
  • 0.50 tsp
  • 1 tsp
  • 0.30 lb
  • x 2
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO



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.

© ©BrakeThrough Media


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.

© ©BrakeThrough Media


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

© ©BrakeThrough Media


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.

© ©BrakeThrough Media

© ©BrakeThrough Media

© ©BrakeThrough Media

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