Ingredients
- 1000 g Onion
- 250 g Garlic
- 2 piece Tomato
- 1 kg Potato (peeled)
- 100 ml Carrot
- 200 ml Red bell pepper
- 1 to_taste Green bell pepper
- 1 to_taste Cucumber
- 450 g Courgette (Zucchini)
- 250 g Bacon lardons
Instructions
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Preheat the oven to 200C/180C Fan/Gas 7.
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Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender. Drain and set aside to cool slightly.
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Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
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Slice the potatoes thinly and layer into an ovenproof dish with the bacon mixture. Pour over the cream and season with salt and pepper.
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Top with slices of reblochon cheese and bake in the oven for 20-25 minutes, or until golden and bubbling.
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Serve hot with pickled onions and gherkins.
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