Tortiflette
RECIPE
1 h 55 min

Thanksgiving Tourtiflette

Benjamin_Vaschetti By Benjamin Vaschetti, Chef

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

Rate this recipe! 780
Average: 4 (3 votes)

Ingredients For

  • 1.50 lbs
  • 2 tbsp
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes Sweet Onion
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
  • 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
    Coteaux du Layon PDO
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 tbsp See the article
  • x 2
  • 0.50 tsp
  • 0.50 tsp
  • 1 tsp
  • 0.30 lb
  • x 2
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    0.75 c See the article

Heat the oven to 400°F.

Tortiflette
  • ©BrakeThrough Media

    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
  • ©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.

    Tortiflette
  • ©BrakeThrough Media

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

    Tortiflette
  • ©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. (Tip: Remove the cheese rind for a smoother texture).

    Tortiflette
  • ©BrakeThrough Media
    Tortiflette
  • ©BrakeThrough Media
    Tortiflette
  • ©BrakeThrough Media

    Country Bread
    Country Bread
    Traditional shallots
    Traditional shallots
    See Recipe