Ingredients
Equipment
Method
- Preheat your oven to 200 degrees Celsius (about 392 degrees Fahrenheit).
- Peel and cut the potatoes into small dice, then steam them until tender but not mushy.
- In a large skillet, cook the lardons over medium heat until golden and crispy, then add the chopped onions and minced garlic, sautéing until the onions are translucent.
- In a large bowl, combine the cooked potatoes, lardons, and onions, then stir in the crème fraîche and season with salt, pepper, and herbes de Provence.
- Divide the mixture among individual cocottes or ramekins, then cut the Reblochon into chunks and place it on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden.
- Serve hot and enjoy.
Nutrition
Calories: 600kcalCarbohydrates: 40gProtein: 25gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 300mgIron: 2mg
Notes
For a flavor boost, consider adding a splash of white wine to the lardons and onions during cooking. To enhance richness, sprinkle some grated Gruyère cheese on top before baking. If you have leftovers, store them in an airtight container for up to 3 days, or freeze for up to 3 months (best added fresh cheese upon baking).
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