Tuesday, 3 October 2017


Today is the 3rd of October, Germany´s Reunifikation Day and that means a holiday.
When this day does not fall onto a Sunday I use it to go grocery shopping in France. That means to get out of bed early to beat the masses that will stream into the French border regions after 10 AM.

I always decide what to cook when I am in the supermarket and look for offers or special things I can´t get here or that are to expensive here. A nice piece of Savoy cheese caught my eyes, a Reblochon. The dish for today was decided after that.

More nice things went into my shopping cart and will come up here as blogs soon.

240 g Reblochon
800 g potatoes
250 g smoked bacon
1 red onion
1 white onion
2 spring onions
4 clove of garlic
150 ml double cream
1 tbsp creme fraiche
130 ml white wine
pepper, paprika and dried herbs

Peel the potatoes and pre boil them for 10 minutes. Drain and cut into thin discs. 
Put the bacon in the pan first and get out some of the fat. I usually drain it on kitchen paper halfway  

through cooking. It gets a lot crosser that way in a shorter time.
Chop all onions and garlic and add it to the pan.
It will take about 10 minutes to soften them.

Preheat the oven 170 C fan
Mix cream and creme fraiche, season with pepper, paprika and dried herbs.
Use an oven proof dish and pour a little of the cream mix on the bottom.
Now put half of the potato slices in, add all of the onion bacon mix and top with the other potatoes.
Pour the wine and the cream mix over.
Scrape the red off the cheese and cut out the inlaid cheese lable.
Half the cheese into two round discs and place them on top of the potatoes.
Bake for 15-20 min until the whole cheese is melted and you have some brown edges.

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