A classic french dish with baby potatoes cooking into a cream sauce baked with camembert cheese. Delicious!
1.5kg Potatoes (small baby ones) scrubbed
300g Speck (or bacon)
3 Eschalots, thinly sliced
3 Garlic cloves, crushed
2 Thyme sprigs, leaves picked
1/3 cup Dry White wine
1/4 cup Sour Cream
2 tablespoons Parsley, chopped
1 whole Camembert cheese
Place the potatoes in a pot of boiling salted water and bring to the boil, reduce heat to a simmer and cook for 20-25min or until tender. Drain and cool slightly then slice thickly.
Meanwhile preheat the oven to 190'c. Place speck into a frying pan over a medium heat and cook for 3mins or until the fat has rendered. Add the eschalots and cook, stirring, for 5mins or until softened. Add the garlic and thyme to the bacon mixture and cook for 1 min or until you start to smell its fragrance. Add the wine, bring to a simmer then remove from the heat. Stir in the sour cream and parsley. Add the potatoes and gently stir to combine. Season with salt and pepper; then transfer the mixture to a ovenproof dish. Cut the cheese horizontally to make 2 discs, then cut in half o make 4 semi circles. Place cheese on top of the potato mixture, then bake for 25mins or until the cheese is melted. Serve immediately
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.