Entree: Martinique – National Cuisine – Tartiflette Martiniquaise (Martinique-style potato and cheese gratin made with smoked pork and Creole aromatics)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
33 min
Additional
5 min
Total
58 min
Ingredients
- 1.5 lb (680 g) Yukon Gold or waxy potatoes, peeled and sliced 1/4 inch (6 mm) thick
- 8 oz (225 g) Reblochon or other soft-ripened cheese, halved horizontally
- 8 oz (225 g) smoked pork shoulder or smoked ham, diced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional for Creole heat)
- 1/3 cup (80 ml) dry white wine
- 3/4 cup (180 ml) heavy cream or crème fraîche
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Parboil the sliced potatoes in salted boiling water until just tender, about 6–8 minutes; drain and set aside.
2. In a large skillet, heat butter and olive oil over medium heat. Add the diced smoked pork and cook until some fat renders and edges begin to brown, about 5 minutes.
3. Add the sliced onions and cook until soft and translucent, about 8 minutes; stir in the garlic and chopped scotch bonnet and cook 1 minute more.
4. Pour in the white wine and simmer until mostly evaporated, then stir in the cream and thyme and season with salt and pepper; simmer 2–3 minutes to thicken slightly.
5. Arrange half of the potatoes in a buttered 9x9-inch (or similar) baking dish, top with half the pork-onion mixture, then repeat the layers with remaining potatoes and pork mixture.
6. Place the halved Reblochon cheese rind-side up on top of the assembled gratin, allowing some cheese to melt down the sides.
7. Bake uncovered in the preheated oven until the cheese is melted and the top is golden and bubbly, about 20–25 minutes. Let rest 5 minutes, garnish with parsley, and serve hot.
