Poteauflette

SERVES 4

  • 1 kg floury potatoes, raw
  • 200 g smoked bacon cut into short strips
  • butter
  • 2 onions
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 dl Chimay Triple
  • 400 g Poteaupré cheese, diced

METHOD

  1. Preheat the oven to 200°C.
  2. Peel and wash the potatoes and boil in slightly salted water. When cooked, remove from the water and cut into slices.
  3. Brown the diced bacon in a high-sided frying pan with a little butter. Peel the onions and cut into thin slices. Add to the bacon. Leave to brown over a gentle heat. Add the chopped rosemary and the crushed garlic clove.
  4. Place the potatoes in an ovenproof dish. Add the onions and the bacon. Press down carefully.
  5. Pour the Chimay Triple over the dish and cover with cubes of Poteaupré cheese.
  6. Place in the preheated oven for 40 minutes.