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Categories:Viewed: 101 - Published at: 8 years ago
Ingredients
- 1 Reblochon cheese (approx. 5.5 inches in diameter or 500g in weight
- 1 kg waxy potatoes (e.g. Yukon Gold)
- 200 g bacon, diced
- 1 onion finely chopped
- 1 tbsp butter
- 1 c dry white wine
- 4 tbsp 35% cream
- salt and pepper to taste
Method
- 1. Preheat oven to 425*F
- 2. Boil potatoes in salted water until cooked but still firm. Set aside to cool then slice thinly.
- 3. Saute bacon cubes lightly in butter with the onion until onion is translucent and bacon is golden brown
- 4. Line an 11 x 9 inch oven proof dish with half the potatoes and sprinkle with salt and pepper
- 5. Cover the potatoes with half the onion and bacon mixture. Add remaining potatoes and cover with rest of bacon and onions.
- 6. Pour cream over all
- 7. Cut the round of cheese in two horizontally creating two disks of cheese. Score surface of rind in a criss-cross pattern.
- 8. Place two disks of cheese face up across the dish. Pour wine over all. Bake in oven until cheese has melted and mixture is bubbling (approx. 40 minutes)
- 9. Serve with green salad and white wine
