Cheese And Potato Nests
Indulge in the delightful flavors of this cheesy and savory potato and lardon muffins. Each bite offers a perfect harmony of creamy Reblochon cheese, crispy lardons, and tender julienne potatoes, all baked to golden perfection in a muffin tin. These savory treats are sure to be a hit at any gathering or as a cozy meal for yourself. Enjoy these mouthwatering muffins straight out of the oven for a comforting and satisfying experience.
— Constant Cookbook
Ingredients
- 1 tbsp soft butter
- 500g/1lb 2oz waxy potatoes
- 1 onion
- 1 garlic
- 1 bay leaf
- 200g/7oz lardons
- 100ml/3½fl oz dry white wine
- 250g/9oz Reblochon cheese
Instructions
- Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter.
- Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
- Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.
- Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.
- Divide the potato mix between the six holes in the muffin tin and bake for 15â20 minutes or until golden-brown and bubbling. Serve hot.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 6
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