Cheesy Tartiflette Casserole With Bacon And Stuffed Potatoes
Equipment
- Casserole Dish
- Apple corer
Ingredients
- 14 medium potatoes
- 9 baby dill pickles
- 18 bacon slices
- 9 pickle slices
- 2 tbsp mustard
- 3 red bell peppers, sliced
- 3 green bell peppers, sliced
- 2 medium onions, sliced
- olive oil
- salt & pepper to taste
- 14 oz crème fraîche
- 3 camembert cheese wheels
Instructions
- Boil the potatoes in salted water and let them cool. Slice 5 of the potatoes and core the remaining 9 potatoes with an apple corer, making sure to save the insides of the potatoes.
- Preheat the oven to 325°F. Dip the baby dill pickles in mustard and wrap them in bacon. Slide one of the pickle rolls into each hollowed-out potato.
- Dip the inner potato pieces in mustard and wrap a pickle slice and a slice of bacon around each one.
- Line the bottom of a casserole dish with the potato slices and spread the stuffed potatoes and the wrapped inner potato pieces on top.
- Sauté the bell peppers and onions in olive oil, season with salt and pepper, and spread over the potatoes in the casserole dish.
- Cover the bell peppers and onions with a layer of crème fraîche. Cut the camembert cheese wheels in half horizontally and place them rind side up on the crème fraîche. Transfer the casserole dish to the oven and cook at 325°F for 40 minutes.
