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Categories:Viewed: 55 - Published at: 9 years ago
Ingredients
- 1/4 pound sliced bacon, cut crosswise into 1/2-inch lardons
- 1 yellow onion, peeled and diced
- 8 leaves fresh sage, roughly chopped
- 1 1/2 pounds small, waxy yellow potatoes, peeled and cut into bite-size pieces
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup creme fraiche
- Coarse salt
- 1/3 pound Reblochon cheese or any soft, washed-rind cheese such as Brie)
- 2 tablespoons heavy cream
Method
- Preheat the oven to 425F.
- Place the bacon into a large, heavy, ovenproof skillet over medium heat.
- Cook, stirring occasionally, until all of the fat has nearly rendered and the bacon is just beginning to crisp, 5 to 10 minutes.
- Add the onion to the skillet and cook, stirring occasionally, until softened, another 10 minutes.
- Add the sage and potatoes and cook, stirring occasionally, until the onions are quite brown and sticky, almost like a jam, and the potatoes are just cooked through, 20 to 25 minutes.
- Stir the nutmeg and creme fraiche into the potato mixture and season with salt.
- At this point you can transfer the potato mixture to a gratin dish or individual ramekins or simply leave them in the skillet.
- Blanket the potato mixture with slices of the cheese and evenly pour over the cream.
- Place the skillet in the oven and bake until the cheese has melted and browned, about 15 minutes.
