Cheese and potato nests
This Camembert tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.
- 1 tbsp soft butter
- 500g/1lb 2oz waxy potatoes, e.g. Maris Piper or Charlotte
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 bay leaf
- 200g/7oz lardons or cubes of smoked bacon (I used unsmoked bacon - personal preference)
- 100ml/3½fl oz dry white wine
- 250g/9oz Camembert cheese, cubed (Brie is also suitable)
- Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter.
- Peel the potatoes and slice finely so that it is a little like ultra thin French fries.
- Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
- Stir in the potato matchsticks and take off the heat, then stir in the Camembert cubes.
- Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot.