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POTATOES - BRIE - Cheese and Potato Nests
Nb persons: 6
Yield:
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| Cheese and Potato Nests Recipe courtesy Rachel Khoo INGREDIENTS | |
| 1 tablespoon | soft butter |
| 18 ounces/500 grams | waxy potatoes, such as Maris Peer or Charlotte |
| 7 ounces/200 grams | lardons or cubes of smoked bacon |
| 1 | bay leaf |
| 1 clove | garlic, finely chopped |
| 1 | onion, finely chopped |
| 3 1/2 fluid ounces/100 milliliters | dry white wine |
| 9 ounces/250 grams | Reblochon cheese, cubed [sub. Brie] |
DIRECTIONS
Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and brush a 6-hole muffin tin with the butter.
Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
Put the lardons, bay leaf, garlic and onions into a large nonstick 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; stir in the Reblochon cubes.
Divide the potato mix among the 6 holes in the muffin tin and bake until golden brown and bubbling, 15 to 20 minutes. Serve hot.
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