Tartiflette"brûlée"

By Mardi (eat. live. travel. write.)
February 1, 2010
8 Comments


Author Notes: If you've never heard of tartiflette before, you're missing out! Basically a layered potato, bacon, cheese, cream and onion gratin, it's made with the nutty Reblochon cheese which makes it sinfully rich! I love the flavours of this so much and figured they would work well in a mashed potato dish. Much like a crème brûlée, you break the crispy cheesy crust to reveal soft, fluffy decadent mashed potatoes underneath. Heaven in a ramekin! PLUS, it was ready in about 30 minutes! Perfect for a cold winter night!Mardi (eat. live. travel. write.)

Serves: 2-3

Ingredients

  • 2-3 medium baking potatoes
  • 1/2 onion, finely diced
  • 6 slices bacon or pancetta, diced
  • 1/3 cup crème fraîche
  • 2 tablespoons chives, finely sliced
  • 1 tablespoon butter
  • 1/4 cup dry white wine
  • 200 grams Reblochon or soft-washed rind cheese, sliced

Directions

  1. Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
  2. Fry onion in the butter until translucent.
  3. Add the bacon or pancetta to the onion and fry until crispy.
  4. Add the wine and cook until reduced.
  5. Mash the cooled potatoes in a bowl with the chives and the crème fraîche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find crème fraîche).
  6. Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
  7. Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
  8. Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appétit!

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Reviews (8) Questions (0)

8 Comments

Julia December 13, 2015
This looks so delicious, but before I make this can you please tell me how many small ramekins to use for this? The recipe states '2-3 servings', but it looks to me that there is enough potato mixture to fill more than 2 or 3 small ramekins...Can't wait to try this!!!
 
jlm086 February 15, 2012
Just made this last night and it was delicious! I really enjoyed making my own creme fraiche. Also, could not find reblochon, but the guy at the cheese shop in Wegman's recommended a nice fontina.
 
Culinista A. February 12, 2010
I love tartiflette! Can't wait to try this!
 
mrslarkin February 3, 2010
I love this recipe!
 
Author Comment
Mardi (. February 3, 2010
I love that it worked out - in my mind it was perfect but wasn't sure it would work out in real life! Glad it did!
 
mariaraynal February 3, 2010
This sounds heavenly.
 
Author Comment
Mardi (. February 3, 2010
Thanks - and it's SOOO easy to make!
 
Author Comment
Mardi (. February 1, 2010
Photo to come soon!!!