Sweet Potato & Two-Bean Chili

Dinner · Vegan Mains

Sweet Potato & Two-Bean Chili

Sweet potato, black beans and pinto beans simmer together with peppers, tomatoes and beer. Check the potato cubes for tenderness before serving.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 servings

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About this recipe.

Sweet potato, black beans and pinto beans simmered with peppers, tomatoes and beer.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Olive oil
  • 2 Bell peppers (diced)
  • 1 Yellow Onion (yellow; chopped)
  • 2 Celery stalks (diced)
  • 3 cloves Garlic (minced)
  • 2 tsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Oregano (dried)
  • Kosher Salt
  • Black pepper (freshly ground)
  • 12 oz Mexican beer (bottle; such as Modelo)
  • 1 lg Sweet potato (cut in 1/2″ cubes)
  • 15 oz Black Beans (canned; drained and rinsed)
  • 15 oz Pinto beans (canned; drained and rinsed)
  • 28 oz Fire-roasted tomatoes (canned; diced)
  • 2 cups Vegetable broth

The cooking plan

How to make Sweet Potato & Two-Bean Chili.

  1. Warm oil in a large pot. Cook peppers, onion and celery until softened. Stir in garlic and spices for 1–2 minutes, then season lightly.
  2. Add beer and simmer until reduced by about half, around 6–8 minutes.
  3. Add sweet potato, both drained beans, tomatoes and broth. Simmer until potato cubes are tender, about 20 minutes or longer as needed. Taste and adjust seasoning.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sweet Potato & Two-Bean Chili

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Sweet potato, black beans and pinto beans simmered with peppers, tomatoes and beer.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Olive oil
  •  
    2 Bell peppers diced
  • 1 Yellow Onion yellow; chopped
  •  
    2 Celery stalks diced
  • 3 cloves Garlic minced
  • 2 tsp Chili powder
  •  
    1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Oregano dried
  • Kosher Salt
  • Black pepper freshly ground
  •  
    12 oz Mexican beer bottle; such as Modelo
  •  
    1 lg Sweet Potatoes cut in 1/2" cubes
  • 15 oz Black Beans canned; drained and rinsed
  •  
    15 oz Pinto beans canned; drained and rinsed
  • 28 oz Fire-roasted tomatoes canned; diced
  • 2 cups Vegetable broth

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm oil in a large pot. Cook peppers, onion and celery until softened. Stir in garlic and spices for 1–2 minutes, then season lightly.
  2. Add beer and simmer until reduced by about half, around 6–8 minutes.
  3. Add sweet potato, both drained beans, tomatoes and broth. Simmer until potato cubes are tender, about 20 minutes or longer as needed. Taste and adjust seasoning.

Notes

Adapted from Delish’s Vegan Chili. Corrected the imported 1–20 minute spice step to 1–2 minutes and the pinto bean unit to ounces. Use beer and broth suitable for your dietary needs; simmering does not guarantee alcohol removal. Refrigerate promptly, use within 3 days and reheat to 165°F. No tested or nutrition claims.

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Walnut & Mushroom Vegetarian Chili

Dinner · Vegan Mains

Walnut & Mushroom Vegetarian Chili

Finely chopped walnuts, mushrooms and carrots create a chunky base for this tomato and green chile chili. Add the optional beans for an extra hearty bowl.
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Prep
15 minutes
Cook
1 hour
Total
1 hour 15 minutes
Serves
6 servings

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About this recipe.

A chunky walnut, mushroom and carrot base simmered with tomatoes, green chiles and chili spices. Beans are optional.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

THE “MEAT”

  • 1 cup Walnuts (chopped)
  • 8 oz Button Mushrooms (fresh, washed, stems removed)
  • 4 med Carrots (cut into chunks)

THE CHILI

  • 2 tbsp Olive oil
  • 1 Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 6 oz Diced green chiles (one mild 6-ounce can)
  • 3 tbsp Tomato paste
  • 2-3 tbsp Chili powder
  • 2 tsp Ground Cumin
  • 1 tsp Smoked paprika
  • 2 tbsp Soy sauce
  • 1-2 tsp Salt (more or less to taste)
  • 28 oz Diced or crushed tomatoes (with juices) (canned; 2, 14oz cans)
  • 14 oz Beans of choice (one can, drained; optional)
  • 1 cup Water

The cooking plan

How to make Walnut & Mushroom Vegetarian Chili.

  1. Pulse walnuts, mushrooms and carrots in a food processor until finely chopped with some texture remaining.
  2. Soften onion and garlic in oil in a large pot. Stir in chiles, tomato paste, chili powder, cumin, paprika and soy sauce.
  3. Stir in the chopped walnut mixture. Cook about 10 minutes, stirring to prevent sticking.
  4. Add tomatoes, optional beans and water. Simmer gently about 45 minutes, until carrots are tender and the chili thickens. Adjust water and salt to taste.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Walnut & Mushroom Vegetarian Chili

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A chunky walnut, mushroom and carrot base simmered with tomatoes, green chiles and chili spices. Beans are optional.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

THE "MEAT"
  •  
    1 cup Walnuts chopped
  • 8 oz Button Mushrooms fresh, washed, stems removed
  • 4 med Carrots cut into chunks
THE CHILI
  • 2 tbsp Olive oil
  • 1 Yellow Onion finely diced
  • 4 cloves Garlic minced
  •  
    6 oz Diced green chiles one mild 6-ounce can
  • 3 tbsp Tomato paste
  • 2-3 tbsp Chili powder
  • 2 tsp Ground Cumin
  •  
    1 tsp Smoked paprika
  • 2 tbsp Soy sauce
  • 1-2 tsp Salt more or less to taste
  •  
    28 oz Diced or crushed tomatoes (with juices) canned; 2, 14oz cans
  •  
    14 oz Beans of choice one can, drained; optional
  • 1 cup Water

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pulse walnuts, mushrooms and carrots in a food processor until finely chopped with some texture remaining.
  2. Soften onion and garlic in oil in a large pot. Stir in chiles, tomato paste, chili powder, cumin, paprika and soy sauce.
  3. Stir in the chopped walnut mixture. Cook about 10 minutes, stirring to prevent sticking.
  4. Add tomatoes, optional beans and water. Simmer gently about 45 minutes, until carrots are tender and the chili thickens. Adjust water and salt to taste.

Notes

Adapted from Lindsay Ostrom’s Vegetarian Chili at Pinch of Yum. Restored 6-ounce chiles and a 14-ounce optional bean can from corrupted imports. Contains walnuts and soy. Six servings is an estimate. Refrigerate promptly, use within 3 days and reheat to 165°F. No tested or nutrition claims.

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Cherry Crème Brûlée

Desserts

Cherry Crème Brûlée

Cherries bring a fruity note to these silky baked custards. A thin caramelized sugar crust adds the familiar crackle just before serving.
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Prep
20 minutes
Cook
40 minutes
Chill
3 hours
Total
4 hours
Serves
6 ramekins

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About this recipe.

Cherry-studded baked cream custards with a crisp caramelized sugar topping.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 cups Cherries (pitted (approx. 32 cherries))
  • 1/2 tsp Salt
  • 6 lg Egg yolks
  • Red food coloring (optional)
  • 5-6 tbsp Sugar (for topping; use a thin even layer, about 2 teaspoons per ramekin, more only as needed)
  • Extra cherries for topping (optional)
  • 2 cups Whipping cream (divided)
  • 4 tbsp Granulated sugar (for custard)

The cooking plan

How to make Cherry Crème Brûlée.

  1. Heat oven to 325°F. Arrange six heatproof ramekins in a deep roasting pan. Coarsely chop the pitted cherries.
  2. Heat 1 cup cream with the custard sugar, cherries and salt until gently simmering. Cook briefly, remove from heat and let stand 5 minutes. Stir in the remaining cream.
  3. Whisk yolks smooth in a bowl. Gradually whisk in the warm cream mixture a little at a time to warm the yolks without scrambling them. Divide cherries and custard evenly among ramekins.
  4. Set pan on the oven rack and carefully pour hot water around ramekins to halfway up their sides, keeping water out of the custard. Bake about 35–40 minutes, until edges are set and centers tremble gently rather than slosh. The egg custard should reach at least 160°F. Ramekin size affects timing.
  5. Carefully remove ramekins from the hot water. Cool briefly on a rack, then refrigerate promptly until thoroughly cold, at least 3 hours.
  6. Just before serving, dry any surface moisture and sprinkle a thin, even layer of topping sugar over each custard. Use a culinary torch according to its manufacturer instructions, on a heatproof surface away from flammable items. Let the caramel harden before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cherry Crème Brûlée

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Cherry-studded baked cream custards with a crisp caramelized sugar topping.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chill 3 hours
Total Time 4 hours
Servings: 6 ramekins
Course: Dessert
Cuisine: French-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 ½ cups Cherries pitted (approx. 32 cherries)
  • ½ tsp Salt
  •  
    6 lg Egg yolks
  •  
    Red food coloring optional
  •  
    5-6 tbsp Sugar for topping; use a thin even layer, about 2 teaspoons per ramekin, more only as needed
  •  
    Extra cherries for topping optional
  •  
    2 cups Whipping cream divided
  • 4 tbsp Granulated sugar for custard

Equipment

Roasting pan — equipment illustration
Roasting pan
Ovenproof ramekins — equipment illustration
Ovenproof ramekins
Kitchen torch
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 325°F. Arrange six heatproof ramekins in a deep roasting pan. Coarsely chop the pitted cherries.
  2. Heat 1 cup cream with the custard sugar, cherries and salt until gently simmering. Cook briefly, remove from heat and let stand 5 minutes. Stir in the remaining cream.
  3. Whisk yolks smooth in a bowl. Gradually whisk in the warm cream mixture a little at a time to warm the yolks without scrambling them. Divide cherries and custard evenly among ramekins.
  4. Set pan on the oven rack and carefully pour hot water around ramekins to halfway up their sides, keeping water out of the custard. Bake about 35–40 minutes, until edges are set and centers tremble gently rather than slosh. The egg custard should reach at least 160°F. Ramekin size affects timing.
  5. Carefully remove ramekins from the hot water. Cool briefly on a rack, then refrigerate promptly until thoroughly cold, at least 3 hours.
  6. Just before serving, dry any surface moisture and sprinkle a thin, even layer of topping sugar over each custard. Use a culinary torch according to its manufacturer instructions, on a heatproof surface away from flammable items. Let the caramel harden before serving.

Notes

Adapted from Alie Romano’s Cherry Creme Brûlée at Baking for Friends. Restored missing 2 cups cream and 4 tablespoons custard sugar. Topping amount depends on ramekin surface area; begin with about 2 teaspoons each. Chill time is included as an estimate. Keep refrigerated and use within 3 days. No tested or nutrition claims supplied.

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Cheesecake Stuffed Strawberries

Desserts

Cheesecake Stuffed Strawberries

Fresh berries hold a creamy vanilla filling, with graham cracker crumbs adding a little cheesecake-style crunch. Keep them chilled and finish just before serving.
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Prep
20 minutes
Total
20 minutes
Serves
12 small servings

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About this recipe.

Fresh strawberries filled with vanilla cream cheese and finished with graham cracker crumbs. A chilled, no-bake dessert.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Large strawberries
  • 8 oz Cream cheese (softened)
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Graham cracker crumbs (measure after crushing; extra as needed)

Dry berries make filling easier

Wash and dry the strawberries before removing the tops. Scoop a modest hollow, pipe in the filling and refrigerate. Add crumbs at the last moment to preserve their texture.

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The cooking plan

How to make Cheesecake Stuffed Strawberries.

  1. Rinse strawberries under running water and dry thoroughly. Remove leafy tops, then carefully scoop a small hollow from each berry with a small spoon or paring knife.
  2. Beat softened cream cheese, powdered sugar and vanilla until smooth. Transfer to a piping bag or a clean food-storage bag with one corner snipped.
  3. Pipe filling into the berries without overfilling. Arrange on a tray and refrigerate until serving.
  4. Sprinkle graham cracker crumbs over the filled berries just before serving so they stay crisp. Serve chilled.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cheesecake Stuffed Strawberries

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Fresh strawberries filled with vanilla cream cheese and finished with graham cracker crumbs. A chilled, no-bake dessert.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 small servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 lb Large strawberries
  •  
    8 oz Cream cheese softened
  •  
    ½ cup Powdered sugar
  • 1 tsp Vanilla Extract
  •  
    ¼ cup Graham cracker crumbs measure after crushing; extra as needed

Equipment

Knife and cutting board
Mixing bowl
Piping bag and tips
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Rinse strawberries under running water and dry thoroughly. Remove leafy tops, then carefully scoop a small hollow from each berry with a small spoon or paring knife.
  2. Beat softened cream cheese, powdered sugar and vanilla until smooth. Transfer to a piping bag or a clean food-storage bag with one corner snipped.
  3. Pipe filling into the berries without overfilling. Arrange on a tray and refrigerate until serving.
  4. Sprinkle graham cracker crumbs over the filled berries just before serving so they stay crisp. Serve chilled.

Notes

The number of berries and filling needed varies with berry size; 12 small servings is an estimate rather than 12 berries. Keep refrigerated at 40°F or below and serve the same day for best texture. Limit total time out of refrigeration to 2 hours, or 1 hour above 90°F. No tested or nutrition claims supplied.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Homemade Lemon Curd

Desserts

Homemade Lemon Curd

Bright lemon juice, eggs and butter become a smooth, tangy curd with gentle heat and steady whisking. Chill it before spooning onto toast or using in desserts.
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Prep
10 minutes
Cook
15 minutes
Chill
2 hours
Total
2 hours 25 minutes
Serves
1 batch

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About this recipe.

A small batch of smooth lemon curd made with whole eggs, extra yolks, lemon juice, sugar and butter.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/3 cup Lemon juice
  • 2 lg Egg
  • 2 lg Egg yolks
  • 1/2 cup Sugar
  • 3 tbsp Butter (cold, cut into small pieces)

Gentle heat and a thermometer

Use a heatproof bowl above simmering water and keep whisking around the bottom and sides. Strain after adding the butter for a smooth finish, then refrigerate promptly.

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Keep it refrigerated

This small batch is intended for refrigerator storage. It is not a shelf-stable preserve. Use within a week and keep it cold between servings.

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The cooking plan

How to make Homemade Lemon Curd.

  1. Whisk lemon juice, eggs, yolks and sugar in a heatproof nonreactive bowl. Set over gently simmering water, keeping the bottom above the water.
  2. Whisk continuously, reaching the sides and bottom, until the mixture thickens and measures at least 160°F. It should coat a spoon. Keep the water at a gentle simmer; do not let the curd boil.
  3. Lift the bowl off the pan using oven mitts. Whisk in butter pieces until smooth. Strain through a fine sieve into a clean shallow container.
  4. Cover the surface and refrigerate promptly until cold and thick, allowing about 2 hours. Keep refrigerated until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Lemon Curd

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A small batch of smooth lemon curd made with whole eggs, extra yolks, lemon juice, sugar and butter.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill 2 hours
Total Time 2 hours 25 minutes
Servings: 1 batch
Course: Dessert
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ⅓ cup Lemon juice
  • 2 lg Egg
  •  
    2 lg Egg yolks
  •  
    ½ cup Sugar
  • 3 tbsp Butter cold, cut into small pieces

Equipment

Saucepan
Saucepan
Instant-read thermometer
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Wire whisk
Heatproof storage container
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk lemon juice, eggs, yolks and sugar in a heatproof nonreactive bowl. Set over gently simmering water, keeping the bottom above the water.
  2. Whisk continuously, reaching the sides and bottom, until the mixture thickens and measures at least 160°F. It should coat a spoon. Keep the water at a gentle simmer; do not let the curd boil.
  3. Lift the bowl off the pan using oven mitts. Whisk in butter pieces until smooth. Strain through a fine sieve into a clean shallow container.
  4. Cover the surface and refrigerate promptly until cold and thick, allowing about 2 hours. Keep refrigerated until serving.

Notes

This is a refrigerated curd, not a canning recipe. Use within 1 week, or freeze in a suitable covered container for up to 2 months and thaw in the refrigerator. Timing is an estimate; one batch is listed because finished volume has not been measured. Do not substitute other fruit juices without reviewing a suitable recipe. No tested or nutrition claims supplied.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Tartiflette (Potato, Bacon & Cheese Bake)

Dinner · Meat & Poultry Mains

Tartiflette (Potato, Bacon & Cheese Bake)

Tender potatoes, crisp bacon and creamy onions form the layers of this generous cheese bake. Gruyere and a soft-rind cheese melt into a savory topping.
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Prep
30 minutes
Cook
1 hour 5 minutes
Rest
10 minutes
Total
1 hour 45 minutes
Serves
8 servings

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About this recipe.

Layers of potatoes, bacon and creamy onions baked beneath Gruyere and soft-rind cheese.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 1/2 lb Potatoes (Yukon gold)
  • 1 tbsp Kosher Salt (Plus 1 tsp (divided))
  • 2 oz Gruyere cheese (grated (about 1/2 cup))
  • 3 cloves Garlic (minced)
  • 1 med Yellow Onion (diced)
  • 1 tbsp Thyme leaves (fresh)
  • 7 oz Bacon slices, thick-cut (6 slices)
  • 8 oz Semi-soft, soft-rind cheese wheel (Reblochon, or Brie or Camembert as alternatives)
  • 1/2 tsp Black pepper (freshly ground)
  • 1/2 cup Wine, dry white
  • 1 1/2 cups Heavy cream

The cooking plan

How to make Tartiflette (Potato, Bacon & Cheese Bake).

  1. Heat oven to 375°F. Slice peeled potatoes 1/4 inch thick. Cover with cold water in a pot and add 1 tablespoon salt. Bring to a boil, then simmer 4–5 minutes, just until barely tender. Drain.
  2. Brown chopped bacon in the dried pot over medium heat. Remove with a slotted spoon. Keep 2 tablespoons rendered fat in the pot; discard excess safely.
  3. Soften onion and garlic in the reserved fat for 3–5 minutes. Add thyme, the remaining teaspoon salt and black pepper. Pour in wine and scrape up browned bits. Simmer 2–4 minutes to reduce by half, then add cream and gently simmer 2 minutes.
  4. Spread half the potatoes in a 9-by-13-inch or 4-quart baking dish. Add half the bacon and half the onion cream. Repeat potatoes and cream, then top with Gruyere, wedges of soft-rind cheese and remaining bacon.
  5. Bake 30–35 minutes, until potatoes are tender, cheese is browned and the center is bubbling hot. Rest 10 minutes before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tartiflette (Potato, Bacon & Cheese Bake)

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Layers of potatoes, bacon and creamy onions baked beneath Gruyere and soft-rind cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: French
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 ½ lb Potatoes Yukon gold
  • 1 tbsp Kosher Salt Plus 1 tsp (divided)
  •  
    2 oz Gruyere cheese grated (about 1/2 cup)
  • 3 cloves Garlic minced
  • 1 med Yellow Onion diced
  •  
    1 tbsp Thyme leaves fresh
  •  
    7 oz Bacon slices, thick-cut 6 slices
  •  
    8 oz Semi-soft, soft-rind cheese wheel Reblochon, or Brie or Camembert as alternatives
  • ½ tsp Black pepper freshly ground
  •  
    ½ cup Wine, dry white
  • 1 ½ cups Heavy cream

Equipment

1 Vegetable peeler
Chef's knife
1 Knife
1 Cutting board
1 Mandoline slicer (optional)
Measuring cups and spoons
1 Large pot
1 Colander
1 Wooden spoon
1 Box grater
1 9x13" or 4-quart baking dish

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 375°F. Slice peeled potatoes 1/4 inch thick. Cover with cold water in a pot and add 1 tablespoon salt. Bring to a boil, then simmer 4–5 minutes, just until barely tender. Drain.
  2. Brown chopped bacon in the dried pot over medium heat. Remove with a slotted spoon. Keep 2 tablespoons rendered fat in the pot; discard excess safely.
  3. Soften onion and garlic in the reserved fat for 3–5 minutes. Add thyme, the remaining teaspoon salt and black pepper. Pour in wine and scrape up browned bits. Simmer 2–4 minutes to reduce by half, then add cream and gently simmer 2 minutes.
  4. Spread half the potatoes in a 9-by-13-inch or 4-quart baking dish. Add half the bacon and half the onion cream. Repeat potatoes and cream, then top with Gruyere, wedges of soft-rind cheese and remaining bacon.
  5. Bake 30–35 minutes, until potatoes are tender, cheese is browned and the center is bubbling hot. Rest 10 minutes before serving.

Notes

Adapted from Jesse Szewczyk’s Tartiflette at The Kitchn. Corrected imported cooking ranges of “3 to 50” and “2 to 40” minutes to 3–5 and 2–4 minutes. Brie or Camembert gives a different finish from Reblochon. Refrigerate leftovers promptly, use within 3 days and reheat to 165°F. No nutrition or tested claims supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

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