- For 4 persons
Try serving this French-style cheesy potato bake with charcuterie and green salad
with a vinaigrette.
- Cooking time: 20 mins
- Preparation time: 20 mins
- Reblochon cheese, 1 wheel
- Lardons, around 500g
- Potatoes, around 1.5kg (Maris Piper work well)
- Shallots, 4
- Garlic, 2/3 cloves
- White wine, 1 glass
- Double cream, 1 pot
- Salt & Pepper to season
Cut potatoes into roughly 1cm cubes. Put them into pan of cold water and
bring to boil.
Meanwhile put lardons into a pan and cook until crisp, you will only need
a small drop of oil. Once golden, add shallots/garlic (finely chopped) and cook
When potatoes are tender, drain and put to one side. Add the wine to lardons
followed by the potatoes and reduce until half the liquid is gone. Add the cream
and season with plenty of pepper and a small amount of salt.
Pour into a dish at least 5cm deep. Slice the Reblochon lengthways, around
half a centimetre thick and layer onto the potatoey, baconey goodness. Put into
a pre-heated oven, around 160°c/gas mark 4, for around 20 mins - until the cheese
Source : S. Adam