INGREDIENTS
For 25 people:
17 pounds of potatoes
6 roblochon cheese
22 onions
100cl of crème fraiche (cream)
3,5 pounds of bacon
Salt
Pepper
DIRECTIONS
Step 1
Cook in boiling water the potatoes for 20 minutes, then peel and cut into slices.
Step 2
Cut the onions and fry them with a bit of butter.
Step 3
Add bacon, cook over a low heat for approximately 10 minutes and mix regularly.
Step 4
Take a baking dish, first put half of the potatoes, then the onions-bacon mix and finally the rest of potatoes.
Step 5
Pour the cream, season with pepper (a lot) and salt (a little bit)
Step 6
Preheat the oven at 190 degrees.
Step 7
Cut the reblochon in half width wise and put them on the top of the potatoes
Step 8
Bake for 20 minutes 😊
ENJOY!