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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A glorified scalloped potato? Perhaps, but absolutely over-the-top delicious. Imagine: fresh potatoes with some sautéed onions and slab bacon, a dash of white wine, and thick cream; all topped with an entire round of tangy, rich cheese and baked slowly until the cream bubbles up and the cheese oozes out. Ingredients:
1 3/4 lb yukon gold potatoes, peeled and cut into large pieces |
150 g blanched lardons or slab bacon |
1 onion, thinly sliced |
1/3 cup white wine |
1 pinch nutmeg |
freshly ground pepper |
3/4 cup cream |
1 small wheel reblochon cheese (240g) ( you can use brie) |
Directions:
1. Preheat oven to 350F.
2. Cook the potatoes in salted water until tender, but still slightly firm in the center. Drain, cool and cut into cubes.
3. In a skillet, lightly brown the lardons. Add the onion and continue cooking for two minutes. Deglaze with white wine. Let reduce by half.
4. Add the cubed potatoes, nutmeg and pepper. Mix well. Pour into a lightly buttered ovenproof casserole. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese. Place the cheese rind up on the potato mixture.
5. Bake on the lowest rack in the oven for 40 -45 minutes.
6. Serve hot immediately with frisée salad.
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