Pie with potatoes, bacon lardons and Crémeux du Poitou cheese

  • Guests 4 people
  • Preparation 20 minutes
  • Cooking 45 minutes
  • Difficulty Medium

To make this recipe 

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  1. 150g Grand Fermage Crémeux du Poitou cheese

    Shortcrust pastry

    150g bacon lardons

    3 tbsp. double cream

    2 potatoes

    1 onion

    Pinch of dried oregano

    1 tsp. olive oil

    Salt and pepper

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  1. Peel, rinse and cook the potatoes: either steam them or boil them in a pan of water of 20 minutes.
  2. Check the potatoes are cooked by sticking a knife into their centre. It should sink in easily but the potatoes should not be overcooked either.
  3. Peel and slice the onion.
  4. In a hot pan, fry the onion with the olive oil for about 5 minutes, stirring regularly.
  5. Then add the bacon lardons, salt and pepper, and continue cooking until the lardons are cooked through and golden, and the onions are translucent.
  6. Preheat the oven to 180°C.
  7. Line the base of a tart tin with the shortcrust pastry. Prick the bottom in several places with a fork and spread the cream over the entire surface.
  8. Cut the cooked potatoes into slices and distribute them over the cream. Then add the onion and bacon lardon mixture.
  9. Cut the Grand Fermage Crémeux du Poitou cheese into slices and distribute them on top of the tart. Then sprinkle with a little oregano to finish.
  10. Bake for around 35 minutes. And it’s ready!

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