My daughter and I have been giddily watching Food Network’s Thanksgiving Showdown with piles of magazines and recipe books strewn between us on the couch. We are researching and learning for our Nov. 22 Thanksgiving feast. Though we are creatures of tradition, we’re both yearning to spice it up with some new creations. Almost more than the meal itself, I love the hours prepping and cooking in the kitchen together, dirty pots and pans piled high, and me sipping wine throughout.
We all know Thanksgiving is pinot noir season because this lighter red wine complements the turkey and the sides so well. I’m a proponent of cracking a slew of varietals and letting people drink what they like. My mom will pour her deep, oaky chardonnay, my brother-in-law a dark Italian red blend, my husband a finessed cabernet or merlot, and I’ll start with bubbles and proceed accordingly through the offerings. Given my family’s penchant for pouring their favorite despite how it may complement, I’ve become obsessed with finding cool Thanksgiving recipes made with wine. Nothing better than wine inside and alongside the meal!
After reading a zillion recipes, this tartiflette dish is what I’ve chosen to blow the doors off my family. Who doesn’t perk up instantly for potatoes, cheese, bacon, and wine? I always find preparing the mashed potatoes a ton of work and the taste incredibly boring. This recipe adapted from girlgonegourmet.com will get you pats on the back and requests for an encore preparation.
Thanksgiving Tartiflette with Pinot Blanc
1 to 1 ½ pounds of Yukon gold potatoes (I prefer the potato skins left on)
8+ thick slices of applewood smoked bacon (the more bacon, the merrier in my book)
1/2 yellow onion, thinly sliced
1 clove of garlic, minced
1/3 cup pinot blanc (try a bottle from the California Central Coast, Oregon or Old World. No need to spend more than $15)
½ to 1-pound brie, rind removed (depends on how cheesy you want)
1 to 1 ½ tablespoons chopped fresh chives
Preheat the oven to 400 degrees. Generously butter all sides of a 1 ½ quart baking dish and set aside.
Place the potatoes in a stock pot of cold water. Bring the pot to a boil over high heat for about 20 minutes, or until tender when tested with a fork. Drain and set aside to cool. Once cooled, cut them into bite-size pieces.
While the potatoes are boiling, cook the bacon in a large, deep pan until crispy. Remove the bacon and drain off all but about 1 tablespoon of the fat. Add the onions to the pan, season with dash of salt and pepper, and cook over medium heat until they start to caramelize or brown. Add in the garlic and fry with the onions for a couple of minutes. Next, add the pinot blanc wine to the onions and garlic. Bring it to a simmer for a few minutes and then add the potatoes to the pan stirring to combine. Remove from heat and set the pan aside.
Now, layer the ingredients in baking dish. First, scoop about a third of the potato mixture into the baking dish. Sprinkle a third of the bacon over the top and then top that with a few pieces of brie. Repeat these layers, alternating where you place the brie, so every bite has some melty cheese until you’ve run out of ingredients. Finish with the chopped chives as topping. Bake at 400 degrees for about 20 minutes or so or until the cheese is nicely melted and bubbly. Serve immediately.
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