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Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil. Wrap the garlic and bake until the cloves are browned and soft, 25 to 30 minutes. Remove and let cool. Scoop out the flesh with a fork and mash in a small bowl, then set aside.
While the garlic is roasting, peel and slice the potatoes into 1/2-inch slices. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce the heat to medium low and simmer until just tender, about 15 minutes. Check the tenderness with a fork every 5 minutes; the potatoes should not get too soft as to lose their shape. Drain the potatoes and allow them to steam dry.
Heat the canola oil in a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, about 5 minutes. Add the onions to the pan and stir constantly until the onions soften and are slightly browned, about 10 minutes.
Pour in the wine and continue stirring for about 2 minutes, and then blend in the creme fraiche. Place the cheese directly on top of the mixture, rind-side up, and let melt; do not stir the cheese while it is melting. Add the nutmeg, pepper and some salt. Once the cheese is completely melted, add the sliced potatoes and mashed garlic and stir very gently to keep the potatoes intact. Once everything is mixed together, let brown for about 5 minutes.
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Bread Soup
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By FoodFancier
on December 29, 2012
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This is an excellent rendition of Tartiflette. I don't know where Buttons4 shops, but Roblochon and creme fraiche are readily available in grocery stores where I shop in suburban Washington, D.C. If creme fraiche is not available and you don't want to substitute sour cream, you can combine 1/2 cup non-fat yogurt with 1 1/2 tablespoons lemon juice.
By Buttons4
on November 03, 2012
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I have made and eaten authentic Tartiflette in France and we love it! The recipe above is a French recipe. But in the USA one cannot purchase Roblochon cheese. I have substituted it with Brie which is readily available. We also do not have creme fraiche in the USA. Sour cream is heavier but I use it. Someone had me try something like a creme fraiche from Walmart. It was very good but I cannot remember the name of it. Creme Fraiche is a lighter version of sour cream but richer than plain yogurt which has fat. Layering is very important and your cheese should be in that layer. The bacon in France is cut into small thick pieces. It's so different than in the US. I would recommend you buy the thickest cut Bacon and cut it into small chunks or even quarter inch chunk pieces of ham works nice.
I make it for my American friends to experience a little of France. yummy!
By scoopstrillacci
Little River, SC
on September 16, 2012
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What an incredible recipe for brunch! I didn't have the same cheese she uses, so instead, I added crumbled gorgonzola at the end, but I did everything else as she suggested, and it is amazingly good, and surprisingly easy! I topped ours off with a fried egg when I served it for brunch, and it was not only layered with amazing flavor (every bite just explodes with different tastes that all work incredibly well together but it doesn't take a large serving to satisfy, so it's a great option for feeding a crowd!
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