1)
Peal and cook the potatoes in boiling water until a little undercooked, drain and keep to one side.
|
2)
Meanwhile melt the butter in a saute pan and gently cook sliced onion and lardons without browning too much.
|
3)
Slice the potatoes thickly and add them to your onion lardon mix, continue cooking for 10mins
|
4)
Add the white wine and allow to reduce, season with salt and pepper.
|
5)
Take the Reblochon and cut in half, leave the rind on slice into large triangles.
|
6)
Preheat the oven to 180°C, butter a gratin dish, and put the potato mixture in it. Pour over the cream. Place the pieces of reblochon on top, rind-side upwards, and put in the oven for 15-20 minutes, until the cheese has melted into the potatoes.
Serve with a green salad and a glass of the white wine.
|