A very easy, filling meal – just perfect for a winter evening – takes just 15 minutes to prepare and 25 minutes in the oven – a favourite for skiers after a strenuous day’s skiing.


Ingredients :

1 kg potatoes

500 g Reblochon cheese

2 large onoins

400 g smoked bacon (or lardons if available)

125 g crème fraîche

3 cloves garlic

1 large table spoon of duck or goose fat

25 cl white wine (preferably Apremont or dry Reisling -Sylvaner for example)

1 bunch of flat-leaved parsley

Sea salt

Freshly ground black pepper


Directions :

Preheat the oven to 240°c / Gas mark

Peel, wash and cut the potatoes in thick rounds

Chop the onions finely

Cut the bacon into strips (or leave intact if they are lardons)

Fry the onions (do not brown or burn them) in the duck or goose fat, add the bacon then the potatoes, after having patted them dry on kitchen paper (cook gently for 10 minutes)

Deglaze the pan with the wine, season with salt and pepper and continue cooking gently for another 10 minutes

Grease a large gratin dish, crush the cloves of garlic and spread them evenly in the bottom of the dish

Empty the bacon, onion and potaoes into the gratin dish

Cut the Reblochon in slices and put them evenly into the gratin dish on top of the potatoes, bacon and onions

Add the crème fraîche and put into the oven to cook for 25 minutes

Chop the parsley finely and scatter over the dish just before serving with aprémont wine, a green salad and crusty bread

Bon appétit!

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