Summary

Ingredients

• 600 g potato (s), waxy
• 1 large onion (s)
• 300 g bacon, smoked
• some butter
• 0.5 dl ½ white wine (cooking wine)
• 200 g cheese (preferably Reblochon)
• 4 tablespoon cream
• nutmeg
• pepper
• Broth, fat-free, granular

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Instructions

1. First, the potatoes are washed well, then boiled until just soft, peeled and cut into approx. 1.5 cm cubes.
2. The chopped onion and the bacon cut into strips are lightly fried in the butter. Then add the potato cubes to the onions and bacon and continue to fry everything together over a low heat for ten minutes. Now deglaze the mixture with wine, let it boil down almost completely and set everything aside.
3. Next, the rind of the cheese is lightly scraped off and cut in half horizontally. Cover and set aside.
4. Put the mixture of potatoes, bacon and onions in an ovenproof dish and pour in the cream. Place the two halves of cheese on top (rind facing up).
5. Cover everything with foil and bake in the middle of the oven preheated to 220 ° C (top / bottom heat) for 15-20 minutes.