Serves : 4
Preparation time: 10 minutes
Cooking Time: 50 minutes
Ingredients
- 250 ml (1 cup) bacon, chopped
- 250 ml (1 cup) red onion, thinly sliced
- 60 ml (4 tbsp.) maple syrup
- 800 g (27 oz) Yukon Gold potatoes, peeled, thinly sliced
- 2 sprigs thyme, leaves removed
- 1 sprig rosemary, leaves removed
- 125 ml (½ cup) 35% cream
- 125 ml (½ cup) dry white wine
- 1 small Reblochon or similar cheese, in pieces
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 180°C (350°F).
- In a hot skillet, brown the bacon and onion until nicely colored.
- Remove some of the fat, if necessary. Add the maple syrup and stir. Check seasoning.
- In a bowl, combine the potatoes, thyme, rosemary, bacon, onion and cream.
- In a gratin dish, add and mix the mixture with the white wine, cover with cheese pieces and bake for 45 minutes.
- Serve with a green salad.
