Cheese and Potato Nests
Cheese and Potato Nests
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 30
- Saturated Fat
- 14
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 70
- Sodium
- 500
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 30
- Saturated Fat
- 14
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 70
- Sodium
- 500
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
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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