Tortiflette
1 h 55 min
Average: 4 (3 votes)

Thanksgiving Tourtiflette

Layers of potatoes, smoky bacon, onions, and the easy-melting Reblochon are encased in buttery puffed pastry and baked until golden brown.

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

Preparation

1

Heat the oven to 400°F.

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2

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

3

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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4

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

© ©BrakeThrough Media

5

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: Remove 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.

© ©BrakeThrough Media

© ©BrakeThrough Media

© ©BrakeThrough Media

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