Recipe

Tartiflette"brûlée"

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Photo by Mardi@eatlivetravelwrite

This recipe was entered in the contest for Your Best Mashed Potatoes
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Mardi@eatlivetravelwrite's 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...
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!

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Serves 2-3

2-3 medium baking potatoes Ask a question about this ingredient

1/2 onion, finely diced Ask a question about this ingredient

6 slices bacon or pancetta, diced Ask a question about this ingredient

1/3 cup crème fraîche Ask a question about this ingredient

2 tablespoons chives, finely sliced Ask a question about this ingredient

1 tablespoon butter Ask a question about this ingredient

1/4 cup dry white wine Ask a question about this ingredient

200 grams Reblochon or soft-washed rind cheese, sliced Ask a question about this ingredient

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.
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Fry onion in the butter until translucent.
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Add the bacon or pancetta to the onion and fry until crispy.
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Add the wine and cook until reduced.
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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).
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Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
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Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
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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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7 Comments on Tartiflette"brûlée"

jlm086 added 3 months ago

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.