Cheese and potato nests

Serves: 6 (scaled from 6)


100 ml white wine
1 tbsp butter
1 onions
200 g bacon
500 g potatoes
1 clove garlic
250 g reblochon cheese
1 leaf bay


Preheat the oven to 180C. Grease muffin tin, or non-stick pudding moulds.

Peel the potatoes and julienne (knife or mandoline, or even grate coarsely).

Fry onion, garlic, bay leaf and lardons until golden-brown. Add wine and reduce. Remove bay leaf.

Add potatoes, stir in the Reblochon cubes. Put in moulds. Bake for 15–20 minutes.


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