5 diced peeled potatoes
1 finely chopped onion
2 tbsp oil
2 thin slices of smoked bacon, cut into lardons
1/2 D'Iberville cheese, cut lengthwise
- Heat the oven to 350°F.
- In a skillet, brown the onion and the bacon bits in the oil for five minutes, until browned. Pour into a well-buttered casserole dish. Keep the fat in the pan.
- In the same pan, add the potatoes and brown them until they are cooked. Pour into casserole dish. Arrange the D’Iberville so that it covers the dish well.
- Bake for 40 minutes, until golden brown on top. Serve immediately.
Proposée par Suzanne Dufresne et Daniel Gosselin, fromagerie Au Gré des champs. Photo : Virginie Gosselin