John's Flammekueche Recipe - Allrecipes.com
  • READY IN 30 mins

John's Flammekueche

Read Reviews (14)

"My wife and I had this entree in Paris, France. It was so good that we had to order another one. The French people sure know how to cook. It is like a pizza, but 1 million times better!" —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
  2. Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
  3. While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
  4. Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
  5. Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2004

This is an awesome recipe. I am a vegan so I changed the cream to non-dairy sour cream. I used thawed pizza dough instead of french bread dough (because it was all I had). I sliced the onion very thin and didn't chop. I used soy margarine and Bac-o's (which are vegan). My husband flipped over this one! He's not vegan and he thought it was scrumptious! I was a little scared of this recipe at first, but it was so easy and delicious. Beware though, it is very rich! I'll definitely be making this often! Thanks for the great recipe!

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Most Helpful Critical Review
Feb 07, 2005

Recipe just didn't cut the muster

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Dec 07, 2010

Spot on. Just like we enjoyed in the Alsace region. Thanks for sharing!

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Dec 06, 2004

The taste was great, but I also had the problem with the sauce being way too thin. It made the dough so soggy that when I tried to get it off the sheet, everything fell apart. I will give this receipe another try, but next time I will reduce the sauce to 2/3 cup and put the ingredients on the dough first and then cover it with the sauce.

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Dec 03, 2004

I thought the taste was good, but I messed up somewhere. The melted butter, onions, and light cream mixture was so watery, it didn't "spread" on my rolled out dough, it ran off onto the baking sheet. My bacon boiled in the water with the potatoes, but stayed "boiled" and flemsy and not crispy, even after being in the oven. I think next time I will not use the potatoes and use cheese. Also, the butter/cream mixture needs to be thickened somehow. But, the taste was really good! It's very different! Thanks for the recipe!

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Apr 18, 2012

been lookin for this my friend went to paris (alsace)she brought back a pamphlet that said ingredients wre mix of cream soft white cheese seasoned and topped with onion and bacon this recipe has no cheese most of the pictures you see look like they have cheese think I'll try some soft fresh mozzerella one picture showed mushroom,bacon ,swiss cheese can"t wait to try

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Aug 17, 2009

It was pretty good, but did require some tweaking. For the sauce, I only used 2/3 cup cream, but added some garlic powder, onion powder, and chives to add some more flavour. I also added about 2 tablespoons flour and heated it so it thickened and became almost a white sauce. I also used 2 potatoes as 1 didn't seem like enough. I also doubled or almost tripled the amount of bacon, and cooked it regularly in a pan as boiling it made it soggy. I also added shredded cheddar cheese on top (cheese makes everything better!). Overall it was a very good recipe, very tasty and original!

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Jan 27, 2007

Everyone love it even my kids! It also reheats great!

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Nutrition

  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 68.7 g
  • 22%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 1165 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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