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Categories:Viewed: 96 - Published at: 5 years ago
Ingredients
- 2-3 medium baking potatoes
- 1/2 onion, finely diced
- 6 slices bacon or pancetta, diced
- 1/3 cup creme fraiche
- 2 tablespoons chives, finely sliced
- 1 tablespoon butter
- 1/4 cup dry white wine
- 200 grams Reblochon or soft-washed rind cheese, sliced
Method
- Peel the potatoes, cut in halves or quarters depending on size and boil in salted water for about 15-20 minutes or until they are easily "mashable" with a fork. Drain.
- Fry onion in the butter until translucent.
- Add the bacon or pancetta to the onion and fry until crispy.
- Add the wine and cook until reduced.
- Mash the cooled potatoes in a bowl with the chives and the creme fraiche (you can substitute 1/2 cup sour cream with a tablespoon of heavy or clotted cream if you can't find creme fraiche).
- Add the bacon/pancetta and onion to the potato mix and combine thoroughly.
- Place the potato mix in small buttered ramekin dishes and layer the cheese on the top.
- Bake for about 5 minutes at 425F, then broil on high until the cheese is bubbling and has formed a golden crust (about 2 minutes). Bon appetit!
