- 5 medium potatoes (waxyish, or something that won’t fall apart)
- pancetta (cubed smokey bacon. 1 big handfull/ 2 supermarket packs.)
- an onion, sliced
- 1clove garlic
- 1 petit reblochon cheese (bottom crust cut off
- I’ve been trying to find a good recipe for this savoyard region – and this is a bit of a mix of a few. I’ve seen a few recipes with cream, but am pretty sure this is wrong. I’m going with the bacon, spuds, onion and cheese version.
- Boil the potatoes and slice.
- fry the lardons, add the onions and finally garlic. (don’t overcook the garlic, it’ll taste nasty)
- In a dish, layer the potatoes with bacon/onion mix, potato = top layer.
- Place the cheese on top (crust up). it’ll melt around the dish.
- Bake in a moderately hot oven until the cheese melts and bubbles.
Job done. You’re now a french peasant.