- 1 farmhouse reblochon cheese 14 cm in diameter (this is the big one)
- 25g of semi-salted butter
- 3-4 tablespoons of oil
- 1,4kg of potatoes
- 400g of bacon
- 2 large onions
- 20cl of white wine
- 20cl of heavy cream
- salt, pepper, nutmeg
Cut the potatoes into pieces and pour them into the casserole over moderate heat.
Meanwhile, in a frying pan, pour the lardons over high heat.
Slice the onions.
Stir regularly. Add the onions.
One last little mix and you’re done!
Cut your reblochon cheese in half.
Spoon the cream into the dish.
Place the Reblochon halves on top of each other, with the rind facing up.