Potato and lardon savoy gratin

By Lili , blog La cuisine de Lili

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Rate this recipe 4/5 (13 Votes)

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Corned Beef Scouse

Shepherd's Pie (beef mince)

Details

servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Peel, wash and cut the potatoes into small cubes. Dry them well.

Step 2

Peel and chop the onion. Melt the butter in a pan. Add the chopped onion and diced potatoes. Leave on medium heat for 15 min.
(Either on a cooker or you can make this recipe in an oven dish in the oven).

Step 3

Add the lardons and the bacon rashers. Salt and pepper. Cook for 15 more minutes, still over medium heat.

Step 4

If you prefer, cut off the rind of the Reblochon cheese. Cut it into round slices (by putting the cheese on it's side and cutting the whole cheese down the middle and then each piece again in two, making 4 "wheels").

Step 5

Add the white wine to the mixture. Place the slices of Reblochon on top.

Step 6

Cover and leave to melt over low heat, for about 10 mins.

Step 7

Enjoy!

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