Summary
Ingredients
Instructions
- Fry the potatoes in a non-stick pan with the butter until they turn lightly brown.
- At the same time fry the ham with a little oil in another pan. Until this also turns a little brown.
- Then add the ham to the potatoes and fill up with white wine, put the lid on the pan and simmer for 15 minutes.
- After the 15 minutes, remove the lid and allow the remaining liquid to evaporate.
- Pour everything into an ovenproof dish.
- Halve the Reblochon lengthways and place on top of the potatoes with the crust facing up.
- Now put it in the preheated oven at 250 ° C and leave it in until everything has melted nicely and the cheese crust is crispy!
- Serve only with a nice green salad as this dish is very rich.