Potato, Bacon and Brie Tartiflette

Servings: 4 · Prep: 20 min · Cook: 55 min · Total: 80 min

Ingredients

• 2 pounds Yukon Gold potatoes
• 8 ounces Thick-cut bacon
• 2 each Yellow onions
• 1/2 cup Dry white wine
• 12 ounces Brie cheese made with pasteurized milk
• 6 cups Green leaf lettuce
• 8 cups Water
• 2 tablespoons + 1 teaspoon Olive oil
• 1 tablespoon Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 1/4 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper

Equipment

Whisk; Knife; Cutting Board; Colander; Measuring cups and spoons; Wooden spoon; Slotted spoon; Vegetable peeler; Large salad bowl; 12-inch skillet; salad spinner; food thermometer; produce brush; 5-quart pot; 2 1/2-quart baking dish; whisk; knife; cutting board; colander; measuring cups and spoons; wooden spoon; slotted spoon; vegetable peeler; large salad bowl

Steps

1. Prepare the oven and baking dish. Wash your hands with soap and water for at least 20 seconds. Heat the oven to 400°F with a rack in the middle. Grease the baking dish with 1 teaspoon of the olive oil.
   • 1 teaspoon olive oil

   Wash hands with soap and water for at least 20 seconds before handling food.

2. Prepare the vegetables and Brie. Before peeling and cutting, scrub the potatoes and rinse the onions under running water, removing damaged areas. Rinse the lettuce under running water, discard damaged portions and spin thoroughly dry. Prepare the vegetables as listed and refrigerate the lettuce. Slice the Brie while cold, retaining its edible rind, and refrigerate until needed.
   • 2 pounds potato — peeled and sliced
   • 2 Each onion — halved and thinly sliced
   • 12 ounces brie cheese — sliced
   • 6 cups green leaf lettuce — washed, dried and torn
3. Simmer and drain the potatoes. Put the sliced potatoes in the pot with 8 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for 7–10 minutes after simmering begins, until a knife slides easily through a slice but the slices still hold their shape. Drain carefully and let stand in the colander for 3 minutes so excess moisture can evaporate.
   • 2 pounds potato — peeled and sliced
   • 8 cups Water
   • 1 teaspoon salt

   Drain the hot potatoes and cooking water carefully to avoid burns or splashes.

4. Brown the bacon. Meanwhile, cut the bacon, keeping it separate from the prepared lettuce. Wash your hands, knife, cutting board and any surfaces that touched raw bacon. Place the bacon in the skillet over medium heat and cook for 8–12 minutes, stirring frequently, until browned and its fat has rendered. Transfer the bacon to the prepared baking dish with the slotted spoon. Leave 2 tablespoons of rendered fat in the skillet and carefully discard the excess.
   • 8 ounces bacon — cut crosswise

   Keep raw bacon and its juices separate from the lettuce and other ready-to-eat food; wash hands, the knife, cutting board and contacted surfaces before handling cooked food.

   Use caution when handling and discarding excess hot rendered fat.

5. Soften the onions and reduce the wine. Add the onions to the skillet and cook over medium-low heat for 10–12 minutes, stirring regularly, until soft and lightly golden. Take the skillet briefly off the heat to add the white wine, then return it to medium heat. Simmer for 3–5 minutes, scraping up the browned bits, until only about 2 tablespoons of liquid remain. Stir in 1/4 teaspoon of the black pepper.
   • 2 Each onion — halved and thinly sliced
   • 1/2 cup white wine
   • 1/4 teaspoon Ground Black Pepper

   Take the skillet off the heat before adding the wine.

6. Assemble the tartiflette. Add the drained potatoes and onion mixture to the bacon in the baking dish. Fold together gently, keeping the potato slices mostly intact, then spread into an even layer. Arrange all the Brie slices evenly over the top.
   • 12 ounces brie cheese — sliced
7. Bake to a safe temperature and rest. Bake uncovered for about 25–30 minutes, until the filling is bubbling and the Brie is melted and golden in places. Check the center of the filling with a clean food thermometer, without touching the baking dish; the filling must reach at least 165°F (74°C). The baking time is an estimate; continue baking as needed to reach this temperature. Let the tartiflette rest for 5 minutes before serving.

   Use a clean thermometer in the center of the filling without touching the hot baking dish, and confirm it reaches at least 165°F.

8. Dress the salad and serve. While the tartiflette rests, whisk the red wine vinegar, Dijon mustard, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper in the salad bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add all the lettuce and toss immediately before serving. Divide the tartiflette and dressed salad evenly among four plates.
   • 1 tablespoon red wine vinegar
   • 1 teaspoon dijon mustard
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 2 tablespoons olive oil
   • 6 cups green leaf lettuce — washed, dried and torn

https://plumtally.com/recipes/potato-bacon-and-brie-tartiflette-rlj1bli2r5o5