Your punishment for whipping up a kick-ass Thanksgiving spread: hungry crowds demanding more. Chef Jean-Jacques Chatelard of McMinnville, Oregon’s Bistro Maison feels your pain. With this decadent dish, he satiates the cravings of wine country revelers who return to his dining room throughout the long holiday weekend.
Though Chatelard’s T-Day take on the traditional French tartiflette involves turkey instead of the usual protein (bacon), the end result is still heavenly. He recommends serving it with a light salad of lettuce and lemon vinaigrette and, of course, plenty of wine.
4 tsp. olive oil
4 med. yellow onions, sliced thin
1 tsp. garlic, minced
Handful fresh sage leaves, chopped
3 lb. baked sweet potato or yams, cut into ½-inch slices
3 c. roast turkey, chopped or shredded
8 tbsp. creme fraiche (or heavy cream)
Dry white wine (optional)
Sliced Brie, Camembert, or any gooey cow’s milk cheese (the stronger the better)
Freshly ground black pepper
1. Preheat oven to 400°.
2. In a large saute pan or skillet, heat olive oil over medium-high heat. Add onions, 4 pinches of salt, and 5 good grinds of pepper; cook and stir until onions are soft and caramelized, about 10 minutes.
3. Add garlic and sage and cook, stirring, for another 2 minutes. Add more salt or pepper to taste. Scrape into a large mixing bowl.
4. Take half the sweet potato slices and line the bottom of a casserole dish.
5. Use half the caramelized onion and sage mixture as the next layer, followed by the turkey.
6. Spread creme fraiche on top. (If using heavy cream, pour over the dish evenly.)
7. Continue layering the rest of the caramelized onion and sage mixture, then the remaining sweet potatoes.
8. Pour two shots of wine evenly over the dish and let them soak in.
9. Remove the rind from the cheese and cut into ¼-inch slices. Layer slices evenly over top, covering almost to the edges.
10. Bake until cheese is melted and a bit brown, about 20 minutes. Serve hot.
Bistro Maison, 729 Northeast Third Street, McMinnville, Oregon (503-474-1888 or bistromaison.com).
Photo: Courtesy of Bistro Maison