FRENCH TARTIFLETTE “
Don’t count these calories; it will destroy you! Count your luck instead. Also, this is a rich dish so should ideally be shared among many, which is a good life philosophy anyway.”
Serves 10 to 12
Preparation: 30 minutes
Cooking: 1½ hours
medium potatoes 2 kg
butter 4 T
diced wood-smoked bacon 500 g
onions 5, finely chopped
sea salt and freshly ground black
pepper, to taste
crème fraîche 2 cups
whipping cream 3–4 cups
Brie 500 g (I used 4 x 125 g Brie but you can also use Camembert. Ideally, we should be using Reblochon cheese, so any substitute will have to do.)
1 Preheat the oven to 180°C. Boil the potatoes for 40 minutes, then drain with cold water to cool and peel. Cut each potato into 6 pieces and place in a large (32–34 cm) ovenproof dish.
2 Fry the bacon and onions in the butter until golden brown, about 15–20 minutes. Season to taste. Place the bacon and onions on top of the potatoes.
3 Mix the crème fraîche and cream and pour over the potato mixture.
4 Cut each Brie in half horizontally and place skin-side down on top of the dish.
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