Lunch: Cheese and Potato Nests

Ingredients

1 tablespoon soft butter
18 ounces/500 grams waxy potatoes, such as Maris Peer or Charlotte
7 ounces/200 grams lardons or cubes of smoked bacon
1 bay leaf
1 clove garlic, finely chopped
1 onion, finely chopped
3 1/2 fluid ounces/100 milliliters dry white wine
9 ounces/250 grams Reblochon cheese, cubed

Instructions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and brush a 6-hole muffin tin with the butter.
Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
Put the lardons, bay leaf, garlic and onions into a large nonstick frying pan and cook until the lardons are golden brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat; stir in the Reblochon cubes.
Divide the potato mix among the 6 holes in the muffin tin and bake until golden brown and bubbling, 15 to 20 minutes. Serve hot.

Add a review for Cheese and Potato Nests