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Cheese-topped dish of the Champagne region with Chaource


Ingredients for 4 people:

1 kg potatoes
200 g sliced bacon
1 chaource
4 small onions
2 cloves of garlic 
15 cl sour cream
1 white wine glass
2 oil tablespoon

Ground pepper




1. Wash the potatoes. Peel and cut them in dices. Cook them in a frying pan with 2 spoons of oil and leave them aside
2. Preheat the oven in 200°C.  Cut the Chaource in slices.  Chop the garlic and onions.
Brown the garlic and onions in a frying pan.  Add the sliced bacon, wait for 8 minutes, toss occasionally.
3. Deglaze with the wine and brown it. Then add the sour cream and let it browning 3 minutes.
4. In a plate, arrange first the potatoes then the sour cream and sliced bacon and finally again the potatoes.  On the top arrange the sliced cheese.  Add pepper but no salt.
5. Cook 30 minutes in the oven.

Bon Appétit !