Baked Cheese and Potato Nests
Nests of potato and creamy, soft, french cheese with bits of caramelized bacon throughout. These little nests pack a lot of flavor in each individual serving. Serve it simply with a salad or green vegetable on the side.
Yield: 6
Materials
- 1 tbsp butter, soft
- 3 medium (500 g) waxy potatoes (such as yukon gold)
- 3/4 cup (200 g) bacon, cut into lardons or small cubes
- 1 medium onion, finely diced
- 1 clove garlic, chopped
- 1 bay leaf
- 1/2 cup (100 ml) dry white wine
- 5 ounce (250 g) Reblochon, Brie or Camembert cheese, cubed
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with the softened butter. Set aside.
- Peel the potatoes. Using a mandoline, spiralizer or any other julienne tool, make thin matchsticks with the potatoes (or slice by hand).
- Add the bacon to a large, cold pan and turn heat to high. As soon as the bacon starts to render a bit, add the diced onion, garlic and bay leaf. Reduce heat to medium-high and cook until the bacon is browned and the onions are soft. Add the wine and cook until almost completely reduced. Remove from heat.
- Discard the bay leaf. Stir in the potatoes. Season with salt and pepper and add the cheese. Stir until well combined. Divide between the muffin cups, overfilling them a bit as it will compress as it cooks.
- Bake for 15-20 minutes or until browned and bubbling. Cool slightly and serve.
Notes
-Recipe adapted from The Little Paris Kitchen by Rachel Khoo
-Published 2012 by Penguin Books
-purchase the book here.