DIRECTIONS

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1. Boil in a pot the potatoes for 20 minutes until tender.

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2. Cook in a fry pan the onions in 1 tbsp of olive oil until soft, then add the cubes of bacon and stir until golden brown. Deglaze the fry pan with white wine and continue cooking about 5 minutes. Season with the salt, pepper and nutmeg then set aside.

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3. Pre-heat the oven at 180°C. Peel the skin from the potatoes, cut them into thick slices and put them in a large oven dish. Above the potatoes, put the onions and bacons, then cover it with the crème fraiche.

 

4. Cut the Reblochon cheese into long strips and lay them on the top.

 

5. Bake for approximately 30 minutes until the Reblochon form a golden brown crust.

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Enjoy !

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P.S: to make it cheaper, you can replace Reblochon by Camembert

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