Ingredients
Units Scale
- 1 Reblochon cheese
- 1 medium white onion, finely sliced
- 100g bacon lardons
- 50ml white wine
- 300g baby potatoes (preferably Ratte)
- 3 tbsp Crème Fraîche
- Chives, as required
Instructions
- Start by preparing the onion mixture. Heat up a pot or frying pan on a medium-high heat and add a splash of oil. Add your bacon lardons and cook until they’re crispy. Remove leaving 1 tbsp of oil/fat.
- Add the sliced onions and sweat down until translucent. Add the bacon lardons back to the pot and add the white wine to deglaze. Reduce the wine until you’re left with a syrup. Remove from the heat.
- Add your potatoes (skin on) to a pot of simmering water and cook until tender. A knife should go through them with little resistance. Drain and leave to cool.
- When cool enough to handle, gently peel the skins off. Once peeled, chop into small 1cm slices.
- When ready to eat, preheat your oven to 220c/430f.
- Get a small baking dish (preferably circular) and add your bacon-onion mixture first. Then add your potatoes followed by the crème fraîche. Season the crème fraîche with salt and pepper.
- Cut the Reblochon cheese down the middle so you have 2 thin circles of cheese. If you don’t feel comfortable doing this, cut the cheese into rectangular slices.
- Place the cheese onto of the potato/crème fraîche layer and put into the oven. Cook for 15 minutes or until the cheese is melted and nicely browned. Serve and eat immediately!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: French