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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From The Little Paris Kitchen. Ingredients:
1 tablespoon soft butter |
1 lb waxy potato |
1 onion, finely chopped |
1 garlic clove, finely chopped |
1 bay leaf |
7 ounces lardons or 7 ounces cubes smoked bacon |
4 ounces dry white wine |
8 ounces reblochon cheese, cubed |
Directions:
1. Preheat the oven to 350 F and brush a six-hole muffin tin with the soft butter.
2. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
3. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
4. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.
5. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.
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