• 1 kg (2.2 lb.) of raw floury potatoes
  • 200 gm (7 oz.) of smoked bacon diced in tiny sticks
  • butter
  • 2 onions
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 100 ml (1/3 cup) of Chimay Cinq Cents
  • 400 gm (14 oz.) of Poteaupré cheese, diced


  1. Preheat the oven to 200°C/400°F.
  2. Peel and wash the potatoes and boil them in lightly salted water.  Once they are cooked, take them out of the water and cut them into strips.
  3. Braise the diced bacon in a skillet with a little butter.  Peel the onions and slice in narrow strips.  Add them to the bacon and let brown over low heat.  Add the chopped rosemary and crushed clove of garlic.
  4. Put the potatoes in a baking dish.  Add the onions-and-bacon mixture.  Pat down thoroughly.
  5. Pour the Chimay Cinq Cents over the dish and cover with the diced Poteaupré cheese.
  6. Cook in the preheated oven for 40 minutes.