Cheese and potato nests

Prep time less than 30 mins

Cook time less than 30 mins

Makes 6

by Rachel Khoo

From The Little Paris Kitchen: Cooking with Rachel Khoo

This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.

Method

Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter.
Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.
Divide the potato mix between the six holes in the muffin tin and bake for 15â€“20 minutes or until golden-brown and bubbling. Serve hot.

Ingredients

1 tbsp soft butter
500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte
1 onion, finely chopped
1 garlic clove, finely chopped
1 bay leaf
200g/7oz lardons or cubes of smoked bacon
100ml/3Â½fl oz dry white wine
250g/9oz Reblochon cheese, cubed

Shopping List

Cheese and potato nests

Fruit and vegetables

1 garlic clove, finely chopped

1 onion, finely chopped

500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte

Cooking ingredients

1 bay leaf

Drinks

100ml/3Â½fl oz dry white wine

Dairy, eggs and chilled

1 tbsp soft butter

250g/9oz Reblochon cheese, cubed

Meat, fish and poultry

200g/7oz lardons or cubes of smoked bacon

Click here to view the Recipe on BBC.co.uk

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!