1. Preheat the oven to 180ºc. Wash the potatoes and boil in their skin.
Once cooked, peel and cut into thin slices.
2. Melt the butter in a heavy-based frying pan. Add the onions, garlic and bacon and cook for 5-8 minutes. Stir through the crème fraîche and season to taste.
3. Layer the potato slices topped with the bacon and onion mixture in an
oven-proof dish. Finish with a layer of potatoes.
4. Cut the Reblochon in half and place the two halves on top of the
potatoes. Cover with foil and cook for 20 minutes, then remove the
foil and cook for a further 5 minutes or until the cheese is golden.
5. Serve with salad and a selection of charcuterie.
FOR THE VEGETARIAN VERSION
Substitute bacon lardons for mushrooms and serve in a
smaller dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (506g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 765 | ||
Calories from Fat: 535 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 25.3g | 127 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 94mg | 29 % | |
Sodium 147.4mg | 5 % | |
Potassium 1267.9mg | 33 % | |
Total Carbohydrate 53.5g | 16 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 46.2g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 765
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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