Combined with the German Lebkuchens, this is so bad for my hips but it tastes ohhhhh so good!!! smileys/wink.gif
1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well. I used Jarlsberg.)
1 kg/2 pounds waxy potatoes (red ones are good)
200g/ 1/2 pound lardons (diced smoked bacon)
1 onion
butter
1 cup white wine
4 tablespoons cream
salt
pepper
Cook the potatoes in boiling water until a little undercooked.
Reserve.
Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
Add the white wine and allow to reduce.
Season with salt and pepper.
Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
Pour over the cream.
Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
Serve with a lightly dressed green salad.
1 1/2 cups strong cheese, crumbled and firmly packed (reblochon if you can find it although emmenthal, muenster or gruyère will work as well. I used Jarlsberg.)
1 kg/2 pounds waxy potatoes (red ones are good)
200g/ 1/2 pound lardons (diced smoked bacon)
1 onion
butter
1 cup white wine
4 tablespoons cream
salt
pepper
Cook the potatoes in boiling water until a little undercooked.
Reserve.
Melt the butter in a sauté pan and gently cook sliced onion and lardons, without letting them brown.
Slice the potatoes thickly, add them and continue to cook gently for 10 minutes.
Add the white wine and allow to reduce.
Season with salt and pepper.
Preheat the oven to moderately hot, butter a gratin dish, and put the potato mixture in it.
Pour over the cream.
Place the cheese on top and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
Serve with a lightly dressed green salad.