Recipe Index

Ingredients

• 17¾ oz reblochon cheese (or another washed-rind cheese, or brie)
• 3 lb 5 oz starchy potatoes, peeled and cut into 1 in cubes
• 1 tbsp kosher salt, for the potato water
• 2 oz unsalted butter
• 2 brown onions, halved and thinly sliced
• 12¼ oz bacon block or speck, cut into lardons
• 3/4 cup dry white wine
• 3/4 tsp kosher salt
• 3/4 tsp black pepper

Method

1. Put the potatoes in a large pan of cold water with the 1 tbsp salt. Bring to the boil and cook for 8-10 minutes until just tender but still holding their shape. Drain well.
2. Heat the oven to 400°F.
3. Melt the butter in a large frying pan over a medium heat. Cook the onions for 8-10 minutes until soft and golden.
4. Add the bacon lardons and cook for 5 minutes more until lightly crisped.
5. Pour in the white wine, let it bubble for 2 minutes to reduce slightly, and season with the salt and pepper.
6. Tip the potatoes into the pan and toss gently through the onion and bacon mixture.
7. Transfer everything to a large ovenproof dish. Cut the reblochon in half through the rind to make two rounds, then cut each into thick slices. Lay the cheese, rind side up, over the potatoes, covering the surface.
8. Bake for 25-30 minutes until the cheese has melted into the potatoes and the top is bubbling and golden. Rest for 5 minutes and serve with a green salad and cornichons.

Prep: 20 min · Cook: 60 min · Total: 90 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data