Pont-l'Evêque Potato Gratin
This copious dish is perfect for a winter's meal among friends.
Preheat the oven to 350 °F.
Peel and chop the onion. Brown the onion on medium heat with 2/3 tbsp butter for 5 minutes.
Add the bacon bits and cook for 5 minutes.
Peel and cook the steamed potatoes into half-inch slices.
Butter a deep baking dish with the remaining butter. Add a layer of sliced potatoes, then add salt and pepper. Add a layer of the onion-bacon mixture, cover with 1/3 tbsp of cream, and add pepper. Repeat twice.
Cut the Pont-l'Evêque cheese into slices that are 1/3 inch thick. Place them on top of the potatoes.
Bake for 25 minutes at 350 °F. Serve warm with salad.
Normandy cidre bouché and Coteau-du-Layon Blanc wine.