Tartiflette "The Overloaded Potato" | Chef Jean-Pierre

Cook 1/2 pound of bacon in a skillet until crispy.

Chop 1 large onion into strips and sauté in the bacon fat until caramelized.

Peel and cut Yukon gold potatoes, then place them in cold water.

Boil the potatoes until cooked, then drain and let them cool on a paper towel.

Preheat the oven to 375°F.

In the same skillet, add a splash of white wine and let it reduce.

Cut the Brie cheese into slices, optionally removing the rind.

Mix 3/4 cup of sour cream with salt, pepper, and a little garlic, rubbing a clove of garlic on the dish for flavor.

Grease a pie dish with a little butter, then layer the potatoes, bacon and onion mixture, and Brie cheese in the dish.

Bake in the oven at 375°F until heated through and cheese is melted.

Equipment Needed

Allergens