Servings: 4 | Prep Time: 20 minutes | Cook Time: 55 minutes
Ingredients
- 1 kg baby potatoes, cut in half
- 8 slices bacon, chopped
- 15 ml (1 tbsp) olive oil
- 2 onions, thinly sliced
- 30 ml (2 tbsp) maple syrup
- 180 ml (3/4 cup) dry white wine
- 1/2 Saint-Paulin Gustave cheese, cubed
- 250 ml (1 cup) 35% cooking cream
- 3 ml (1/2 tsp) ground nutmeg
- 3 ml (1/2 tsp) dried thyme
- 1 Saint-Paulin Gustave cheese (about 200 g), sliced
- Salt and pepper to taste
Preparation
- Preheat oven to 375°F , rack in center.
- In a saucepan of cold salted water, add the baby potatoes, bring to the boil and cook for 15 minutes , until tender. Drain and set aside.
- In a skillet, fry the bacon until golden and crispy. Remove and set aside.
- In the same pan, over medium heat, add the olive oil and brown the onions until tender.
- Add the maple syrup and continue cooking for 5 minutes to caramelize them slightly.
- Deglaze with white wine and reduce by half.
- Add the bacon and mix. Add the potatoes and cubes of Saint-Paulin Gustave to coat. Check the seasoning.
- In a bowl, mix the cream, nutmeg, thyme and pepper to taste.
- In a buttered gratin dish, pour the potato, bacon and cubed cheese mixture, then spread the cream flavored with spices and pepper.
- Arrange the slices of Saint-Paulin Gustave on top and cook in the oven for 40 minutes , until the cheese is melted and lightly browned.
- Serve hot, accompanied by a crunchy green salad.
