Cheese & Potato Nests

A little behind on the posting yet again but I did have three interviews for two jobs this last week. I did end up with two job offers so at least it was time well spent. I have a good feeling about the job I picked as my new employer has at least one cat who nearly made an appearance on Microsoft Teams during our interview. I find that having a cat is always a sign of good character! This is my last French recipe for the time being as I can’t realistically pretend I’m on holiday anymore even with a mini-two day heatwave in Manchester. Cheese and potato is a big crowd pleaser and I served these with some pan fried fish. Again, this was from Rachel Khoo’s ‘Little Paris Kitchen’ as it’s the only French cookbook I own. Weirdly, this is a recipe made up by the Reblochon company to try to sell their cheese.

Serves 6

Ingredients

  • 1 tbsp butter
  • 500g waxy potatoes (Maris Peer or Charlotte are recommended)
  • 1 onion
  • 1 clove garlic
  • 1 bay leaf
  • 1 pack quorn bacon
  • 100ml white wine/stock
  • 250g Reblochon (or 250g of a mix of Reblochon and brie as I used)
  • 1 tbsp olive oil

Method

  1. ) Preheat the oven to 180 degrees C
  2. ) Melt the butter in a microwave for 10 seconds
  3. ) Brush a 12 space cupcake tin or a 6 space muffin tin with the butter
  4. ) Peel the potatoes and chop into matchsticks. Then set aside. You could use a mandolin but I’ve abandoned these after cutting my fingers to shreds.

5.) Peel and finely chop the onion.

6.) Heat the oil in a frying pan and add the onion and the bay leaf. Fry for about 5 minutes until starting to soften. In the meantime, chop up the quorn bacon into cubes. Then add to the pan and fry for another couple of minutes.

7.) Break up the cheese into blobs.

8.) Add the wine or stock and cook down until there’s just a couple of tablespoons left.

9.) Remove the bay leaf and tip the mixture into the bowl with the potatoes.

10.) Add the cheese and give it all a stir.

11.) Divide it between the 12 cupcake places or 6 muffin places.

12.) Bake for 15 – 20 minutes. I’m not sure you can really overdo these. If the potato sticks are a bit burnt at the top, all the better.

13.) Serve by scooping out with a spoon.

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