Agreement : Saint-Pépin
Ingredients:
- 450 grams peeled and sliced potatoes
- 250 grams smoked bacon in 2-3 centimetre pieces
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 or 2 sprigs thyme
- 1/2 cup Versant Blanc
- 2 tablespoons cream
- Salt and pepper to taste
- 450 grams sliced Compton cheese
Boil potatoes for 15-20 minutes until cooked and set aside.
While the potatoes are cooking, fry the bacon in a frying pan until browned. Add the onion, garlic and thyme and sauté for 5 minutes.
Deglaze your pan with the white wine and reduce by half, then add the cream. Mix the sauce with the potatoes and place in a gratin dish, checking the seasoning. Add salt and pepper if necessary. Cover with cheese.
Bake at 375 F for 45 minutes and finish at Broil to colour.