Ingredients

Method

• 2 kg medium potatoes
• 4 T butter
• 500 g wood-smoked bacon, diced
• 5 onions, finely chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• 2 cups crème fraîche
• 3-4 cups whipping cream
• 500 g Brie cheese (You can also use Camembert. Ideally, we should be using Reblochon cheese)

Method

Ingredients

1. Preheat the oven to 180°C. Boil the potatoes for 40 minutes, then drain with cold water to cool and peel. Cut each potato into 6 pieces and place in a large (32–34 cm) ovenproof dish.

2. Fry the bacon and onions in the butter until golden brown, about 15–20 minutes. Season to taste. Place the bacon and onions on top of the potatoes.

3. Mix the crème fraîche and cream and pour over the potato mixture.

4. Cut each Brie in half horizontally and place skin-side down on top of the dish.

5. Bake for at least an hour until golden brown and bubbly.

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Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Nadia Meyer