Cheese and Potato Nests

Mini cheesy potato gratins made with Reblochon, lardons, and white wine, baked in a muffin tin until golden-brown and bubbling.

Bacon Appetiser Cheese French Potato

Estimated Nutrition

Calories

364.3

kcal / serving

2185.5 kcal total

Carbs

17.6g

per serving

105.4 g total

Fat

23.8g

per serving

142.8 g total

Protein

17.4g

per serving

104.2 g total

Cook Time

minutes

Serves

nests

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Softened for greasing

250

Reblochon Cheese

Cubed

Liquids

100

Dry White Wine

Meat

200

Lardons

Or cubes of smoked bacon

NutsSeeds

clove

Garlic

Finely chopped

piece

Bay Leaf

Whole

Vegetables

500

Waxy Potatoes

Such as Maris Peer or Charlotte

piece

Onion

Finely chopped

Method

Preheat the oven to 180°C and brush a six-hole muffin tin with soft butter.

Peel the potatoes and use a mandoline to cut them into thin matchsticks.

Cook the onion, garlic, bay leaf, and lardons in a frying pan until the meat is golden-brown.

Add white wine and simmer until only 30ml of liquid remains.

Discard the bay leaf and stir in the potato matchsticks and cheese cubes.

Divide the mixture into the muffin tin and bake for 15–20 minutes until bubbling.

Serve the nests while hot.