FRIJE

Instructions

• 1.   Cook the potatoes in water for 20 minutes, then peel and slice them.
• 2.   Slice the onions and sauté them in a little butter.
• 3.   Add the smoked bacon and let it cook over low heat for about ten minutes, stirring regularly.
• 4.   Prepare a baking dish (I use a round terracotta dish, 40 cm in diameter, 10 cm high). Generously rub the bottom of the dish with a clove of garlic.
• 5.   Arrange the dish in three layers: cover the bottom of the dish with half of the potatoes, then add the onion and bacon mixture, and finally add the remaining potatoes on top.
• 6.   Pour the white wine and the heavy cream over it. Season with plenty of pepper and a little salt.
• 7.   Preheat the oven to 190°C (375°F).
• 8.   Scrape the reblochon cheese, cut it in half horizontally, and place it (crust side up) on top of the potatoes.
• 9.   Bake for about 20 minutes (I use the "convection" + broil setting).
• 10.   When serving (in the baking dish), you can sprinkle a little chopped parsley on top.
• 11.   This hearty dish is best enjoyed with the wine used in the recipe.

Nutritional information *