Tartiflette
Ingredients
7 oz. wheel
Kowalski's Soft-Ripened Brie (from the Specialty Cheese Department)
1 tbsp.
Kowalski's Butter
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
2 lbs.
Yukon Gold potatoes, sliced ¼" thick
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1
small shallot, peeled and thinly sliced
3 oz.
diced pancetta
¼ cup
dry white wine
1 cup
heavy cream
- snipped fresh chives, for garnish
Directions
- Preheat oven to 375°.
- Using a sharp knife, remove rind from the cheese in large strips and pieces; set rind and cheese aside, discarding any very small pieces.
- Use butter to grease a round baking dish, such as a deep-dish pie plate; set aside.
- In a large nonstick skillet, heat 2 tbsp. oil over medium heat. Add potatoes; cook, stirring occasionally, until almost tender (about 15 min.).
- Remove potatoes from pan; season generously with salt and pepper. Set seasoned potatoes aside.
- Add remaining oil to the pan. Add shallot and pancetta; cook, stirring occasionally, until shallots are translucent and tender and pancetta is cooked (about 6 min.).
- Scoop shallots and pancetta from the pan; set aside. Add wine to the pan; cook until wine is nearly evaporated.
- Add cream and large pieces of rind; reduce heat to low and simmer for 10 min.
- Scoop bits of rind from the cream mixture and discard. Stir in potatoes, shallots and pancetta.
- Scoop potato mixture into greased baking dish. Place cheese wheel in center of potatoes; bake in preheated oven until the top is golden-brown and cheese is somewhat melty (about 15 min.).
- Remove from oven; let stand for 10 min.
- Garnish with chives; serve immediately.
