Ingredients
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Method
-
Cook the potatoes
Simmer the potato rounds in salted water for about 10 minutes, until tender but still holding their shape. Drain well.
10 min -
Fry the onion and bacon
Fry the bacon cubes over a low heat until their fat renders, then add the finely chopped onion and cook further until softened and golden brown.
10 min -
Prepare the dish
Grease an ovenproof dish with butter.
2 min -
Layer
Layer the potatoes and the onion and bacon mixture in the base of the dish, adding pepper as you go.
3 min -
Top with the cheese
Halve the Reblochon, lightly scrape the rind, and place it cut side up on top.
2 min -
Bake
Bake in a 200 degree oven until the cheese has melted and turned golden. Serve hot.
25 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 205 kcal | 802 kcal |
| Fat | 204 g | 51 g |
| of which saturates | 110 g | 27 g |
| Carbohydrates | 192 g | 48 g |
| Protein | 161 g | 40 g |
| Fibre | 23 g | 5,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: butter. Calculated with approximate data: trappist cheese, onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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