Empty My Fridge
Tartiflette "The Overloaded Potato" | Chef Jean-Pierre
Ingredients
- Potato2 lb
- Extra virgin olive oil1 ½ tbsp
- Bacon · sliced½ lb
- Onion · sliced1
- White wine¾ cups
- Sour cream¾ cups
- Brie8 oz
- Garlic1 clove
- Butter2 tbsp
- Salt
- Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Peel and slice the potatoes. Put them in cold water, bring to a boil and parboil until just tender. Drain and set aside.
- Heat olive oil in a pan over medium heat, add the bacon and cook a few minutes until the fat renders. Add the onion and sauté until caramelized.
- Deglaze the pan with the wine and let it reduce. Stir in the sour cream, then season with salt and pepper.
- Rub a pie dish with the garlic clove, then spread a thin layer of butter over it.
- Layer half the parboiled potatoes in the dish, top with half the bacon and onion mixture, then add the remaining potatoes and the rest of the onion mixture.
- Slice the Brie and arrange it on top. Bake 25-45 minutes, until the cheese is melted and bubbling.
- Let cool slightly before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionPotatoBaconSour creamBrie
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.