The classic ski holiday tummy filler from the Savoy region of France is positively death to anyone with an allergy to cow’s milk or cheese, like my daughter. So, without loosing any of the dreamy-creamy delirious deliciousness, try this alternative recipe. It uses a cheese available at Waitrose called Petit Basque (fromage de brebis or ewe’s milk cheese with a similar soft quality to reblochon.)
Serves 4
6-8 medium-sized potatoes, that have that waxy texture when cooked, like new potatoes. Potato variety Charlotte work perfectly. 1 large white onion, peeled and diced 2 thick rashers bacon, diced. (Use smoked and streaky for a slightly different flavour) 25g goat butter or your choice of dairy free fat (Optional) 1 garlic clove, peeled and cut in half A splash of goats milk, and a gurgle of white wine if you have it freshly ground black pepper Instead of the ripe Reblochon cheese, about 200 g Petit Basque cheese in thick slices
Method Preheat the oven to 200°C/400°F/gas mark 5. Boil the potatoes 12 minutes, slightly underdone is better than too well cooked because they are going in the oven later. You can peel them, or leave the skins on if they are new enough, its up to you. Meanwhile, cook the onion and bacon in the butter in a frying pan do this carefully – to sweat them but not brown them. Prepare your oven proof dish: I like to warm it up with the hot water form the potatoes, and you can season it by rubbing cut garlic around the dish if you wish. As soon as the potatoes are cool enough, slice and layer with onion and bacon bits in between. Season with black pepper – you don’t need extra salt, since both the bacon and cheese are salty. About three layers is fine, and finish with the chunks of cheese on top. I like to ad some moisture – goat’s milk or white wine are both fine. Bake hot for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes. The the cheese melts into the other liquids, while the potatoes crisp. Serve it with a nice green salad simply dressed with French mustard dressing Really Hungry? With a sausage casserole, or belly of pork! Dry White wine goes well with this
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