Shopping list
1 tablespoon butter
500g potatoes
1 onion, finely chopped
1 garlic clove, finely chopped
1 bay leaf
200g lardons of smoked bacon
100ml dry white wine
250g Reblochon (or Brie) cheese
The Reblochon Tartiflette is originally a French winter gratin, because it's quite heavy. The cheese and potato nests of Rachel Khoo taste deliciously French but are much lighter and they look lovely on the Spring dinner table. The wine is a typical French, indispensable part of the recipe. Although the alcohol evaporates - especially when reducing it - we eat the potato nests without it, if any mini monsters are joining us.
How to make Rachel Khoo's cheese and potato nests
Start with the preparations
Brush a muffin tin with butter.
Peel, wash and dry the potatoes.
Grate them into matchsticks.
Chop the other ingredients too.
Fry onion and garlic soft.
Add the bacon and the bay leaf.
Fry the bacon golden then pour in the wine.
Preheat the oven to 180°C
Reduce the wine to 2 table-spoons, remove the bay leaf.
Stir the potato matchsticks into the mixture.
Take the pan off the heat then stir in the cheese.
Bake the nests in 15-20 minutes golden brown.
Let the nests cool a minute then remove them from the tin.
Serve the cheese and potato nests with a side salad.