Entremont Raclette cheese tatin
- 1 shortcrust pastry roll
- 600g potatoes
- 8 thin slices of smoked bacon
- 10 slices of Entremont Raclette cheese
- 1 egg
- 20 cl crème fraîche
- 2 shallots
- A little olive oil
- Salt and pepper
Preheat oven to 200°C. Cook the potatoes in boiling salted water for 15 minutes. Cut off the rind of the Entremont raclette cheese slices. Beat the egg. Add the crème fraîche. Salt and pepper to taste. Stir well. Fry the chopped shallots in a little oil.
Peel the potatoes. Cut the potatoes into very thin slices. Add to the crème fraîche, egg, and shallots. Line a mould with the thin slices of smoked bacon. Pour the potato and cream mixture into the mould. Lay the Raclette cheese slices over the top.
Cover with the shortcrust pastry roll. Fold over the edge and prick the pastry with a fork. Bake for 45 minutes. Serve with young shoots.
Photo credits : Stéphanie Iguna @LaFoodFactory