Potato Gratin And Baguette Stuffing Tarte Recipe

Name: Potato Gratin And Baguette Stuffing Tarte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 premade or store-bought pie crust, cold; 5 large boiler potatoes, peeled and thinly sliced; 3 cups of half and half; 2 bay leaves; 2 sprigs of thyme; A pinch of freshly ground nutmeg; Salt and pepper; 2 onions, thinly sliced; 2 tablespoons of butter, plus a bit extra; 1/2 baguette, cut into a 1/2-inch dice; 1 slice of prosciutto, chopped

Servings: persons

1 premade or store-bought pie crust, cold
5 large boiler potatoes, peeled and thinly sliced
3 cups of half and half
2 bay leaves
2 sprigs of thyme
A pinch of freshly ground nutmeg
Salt and pepper
2 onions, thinly sliced
2 tablespoons of butter, plus a bit extra
1/2 baguette, cut into a 1/2-inch dice
1 slice of prosciutto, chopped

1
Preheat the oven to 350u00b0F.
2
Roll out the cold pie crust so that it fits into a 10-inch pie plate. Cover the bottom with dry beans and bake for about 20 minutes, until the crust is 3/4 of the way cooked. Put to the side.
3
Meanwhile, add the potatoes, half and half, bay leaves, thyme, and nutmeg, along with a good amount of salt and pepper, to a saucepot. Bring to a low simmer, and simmer, mostly covered, for 20 minutes, until the potatoes are tender. Drain the potatoes, but reserve the cooking cream. Discard the bay leaves and thyme stems.
4
Saute the onions for 15 minutes in 2 tablespoons of butter, so that they soften, but do not take on color. Season with salt and pepper.
5
Spread the onions on the bottom of the pie crust. Follow with the potatoes, and then the prosciutto. Pour 1/2 cup of the reserved cooking cream over the potatoes.
6
In a separate bowl, pour enough of the reserved cooking cream over the baguette cubes to saturate (most of the liquid). Allow them to soak up the liquid, then, using your hands (this will be messy!), lift them out, allowing the excess to drip off, but allowing them also to retain the moisture they have absorbed. Place a layer of baguette over the potato tart. Top with a few dabs of butter to facilitate the browning of the tart.
7
Bake for 35 minutes, until the top of the baguettes are crisp, and the pie crust is golden. Serve in wedges.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 premade or store-bought pie crust, cold, 5 large boiler potatoes, peeled and thinly sliced, 3 cups of half and half, 2 bay leaves, and more.

Yes, Potato Gratin And Baguette Stuffing Tarte Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!