Preparation time: 30 mins
Baking time 15 - 20 mins
1 tbsp soft butter
500g waxy potatoes (e.g. Maris Peer or Charlotte)
1 onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
200g lardons or cubes of smoked bacon
100ml dry white wine
250g Reblochon cheese, cubed
1. Pregeat the oven to 180c and brush a 6 hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks.
2. Put the onion, garlic, bay leaf and lardons into a large non stick frying pan and cook until the lardons are golden. Add the wine and reduce until only a couple of tablespoons of liquid remain. Stir in the potato and take off the heat, then remove the bay leaf and stir in the cheese.
3. Divide the potato mix between the 6 hole of the muffin tin and bake for 15-20 mins or until golden and bubbling.
(Rachel Khoo - The Little Paris Kitchen)
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