4 Serves
76 Mins
16 g
8 g
18 g
Preheat your oven to 200°C. Peel and slice the boiling potatoes into uniform rounds, then boil them in a large pot of salted water until just tender, about 10 minutes.
Ingredients, vitamins, and health benefits
Salt
Onion
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
437 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
322 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
2179 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
In a large frying pan, cook the lardons until crispy. Add the diced onions and minced garlic, sautéing until the onions are translucent and fragrant.
Deglaze the pan with a splash of dry white wine, scraping up any browned bits. Stir in the crème fraîche and season with salt and black pepper.
Layer the cooked potatoes in a casserole dish. Pour the lardon and onion mixture over the potatoes, then top with thick slices of Reblochon cheese.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbling, and golden brown on top.
Garlic
Lardons
Black Pepper
Crème Fraîche
Dry White Wine
Reblochon Cheese
Vitamin A
169 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
437 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
322 mg / 1,250 mgPotassium
139 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
6
g27
g8
g
French
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g