860. MOLTEN FRENCH CAMEMBERT POTATO GRATIN with BACON and ONIONS

makes 4 to 6 servings


1 1/4 kg potatoes, peeled
500 grams camembert cheese
2 medium onions, peeled & roughly chopped
200 grams smoked lardons or smoked streaky bacon, cubed
5 tablespoons creme fraiche or sour cream
400 ml dry white wine
salt
black pepper
1 teaspoon butter, for greasing

Pre-heat oven to 425°F.

Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!

Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.

Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat.Fry them until the bacon is crispy but not too brown and the onions are tender.

Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.

Take your camembert cheese & very carefuly slice it into two pieces horizontally.

Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.

Pour over half of the wine & creme fraiche mixture. Place one half of the whole camembert on top. Repeat the layer in the same order: potatoes, bacon & onion mixture, wine & creme fraiche mixture and end the layers by placing the last half a camembert cheese on top.

Season with black pepper again and just a pinch of salt if you wish.

Bake in a pre-heated oven for about 45 minutes or until the gratin is brown & bubbling.

Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!

Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine & sausage AND not forgetting crusty bread to mop all those juices up with!

Great with a well chilled and dry white wine such as Chablis or Chardonnay.


courtesy of: Recipezaar.com