A rich potato gratin recipe.
2 Le Rustique Camembert 250g
- 1 kg Frim potatoes
- 2 Onions
- 40g Butter
- 200g Smoked lardons
- 10 cl Cream
- Salt and pepper
- Peel and wash the potatoes. Place in a large saucepan of cold, salted water. Bring to the boil and cook for 20 - 25 minutes. Drain after cooking.
- Peel and finely chop the onions. Heat the butter in a frying pan and sweat the onions for 5 minutes, until translucent. Add the lardons and cook for a few minutes longer.
- Preheat oven to 180°C. Grease a gratin dish. Cut the potatoes into rounds and slice the camembert. Place half the potatoes in the dish, add half the onions and lardons. Arrange half the Camembert. Repeat with the remaining ingredients. Pour over the cream. Lightly season with salt and pepper.
- Bake for 15 minutes until the cheese is fully melted. Serve with a green salad.