A nourishing dish from the Haute Savoie
For five persons
Ingredients
- 300g potatoes per person
- 3 large onions
- 250g lardons or chunky bacon pieces
- 1 Reblochon cheese
- 200g crème fraîche
Preparation
- Cook the potatoes in their skins in boiling water.
- Peel them while they are still warm then leave to cool.
- Sauté the onions in a large frying pan for about 5 minutes (do not brown)
- Add the lardoons to the onions and cook for a further 15 minutes.
- Cut the potatoes into thin rounds.
- Using a second frying pan, sauté the potatoes in a little duck fat or oil just browning slightly.
- In an oven proof dish put a layer of the potatoes.
- Cover with the onion mix.
- Add the remaining potatoes.
- Slice the Reblochon and cover the potatoes with it.
- Add the crème fraîche.
- Cook at 220C for 40 minutes.
