Ingredients – Serves 6
1 kg potatoes washed and peeled - leave whole
180g Pont-l’Evêque sliced
1 brown onion, finely diced
1 garlic clove
200g bacon diced (can omit without altering any other ingredients)
4 TB Crème Fraiche, or Sour Cream or Cream
1 cup of white wine - can substitute with chicken or vegetable stock if desired
salt and pepper to season
Preparation
Preheat the oven to 190 degrees celsius.
Peel potatoes and place into a large pot, add a pinch of salt and cover with cold water - bring to boil and cook potatoes until tender.
Do not overcook, potatoes still need to be firm enough to hold shape, you should be able to pierce easily with a vegetable knife. Remove from heat and strain, let cool until you are able to handle. Cut potatoes into equal size chunks or disks (roughly 2cm thick) and set aside.
In a pan over medium heat, sauté your bacon and onion together until cooked, not super brown, just cooked. If you are not using bacon, please use a small amount of olive oil to cook your onions. Turn off heat.
In a baking or casserole dish, spread out half the potato to cover the base, then spread the bacon and onion mixture, followed by 2TB of crème fraiche, spread the crème fraiche out as best you can, however, it doesn't matter, it will spread whilst cooking.
Take your Pont-l’Eveque and cut into small slices and lay this on top of your potatoes, etc.
Follow with the remaining potatoes, the rest of the Crème Fraiche, the remainder of the Pont l'Eveque and finally pour over your wine.
Bake in the oven for 15-20 mins until golden brown and bubbling!