Mmmm! Melted cheese over a potato mixture=the perfect winter or après-ski meal. Your whole family will love it! The star of this meal, of course, is Reblochon cheese. If you can't find it, I've supplied substitutions.
|The star ingredient!|
|One piece of cheese left to place--and this baby is ready for the oven!|
- 8 to 10 medium-sized red potatoes
- 1 1/2 cups chopped lardons or pancetta, cubed
- 1 medium onion, sliced in rounds and halved or diced
- 3 shallots, peeled and sliced
- 2–3 garlic cloves, de-germed, and finely minced
- 3 healthy pinches herbes de Provence
- 1/8 teaspoon ground nutmeg
- 3/4 cup crème fraîche or sour cream
- 1/2 cup dry white wine
- 1 round Reblochon cheese, the ‘real’ recette, or one round of Gruyèrye or Brie as a subsitution*
- Extra virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions:Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Peel potatoes, if preferred. Boil for 12 to 16 minutes until the potatoes are soft enough to be pierced with a fork, but not cooked through. Drain, set aside, and let cool. In a pan, cook lardons until golden, around 4 minutes. Add the onion, shallots, and garlic to the pan, cooking for another 5 minutes. Set aside. Once cool enough to handle, slice the potatoes in rounds, about ½ -inch-thick rounds. Place the potatoes in a lightly oiled 9 x 12-inch baking dish. Mix the lardon, onion, and garlic mixture into the potatoes, followed by the crème fraîche and wine. Add the herbes de Provence and the nutmeg, and season with salt and pepper. Mix well.
Slice the cheese round in half crosswise so you have 2 rounds. Cut each of the 2 rounds into 4 pieces, totaling 8 pieces of cheese. Place the slices of cheese on the potato mixture, skin side up. Bake for 25-30 minutes. Season with salt and pepper. Serve with a crispy endive salad with lemon vinaigrette.
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Bon Appétit, Baby!
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|Miam! Miam! Dinner is served!|