麻豆社

2 medium waxy potatos, about 350g when peeled
olive oil
1 large onion peeled, halved and thinly sliced
the top of a leek, about 3 inches, washed and sliced thinly lengthways
175g thick bacon, chopped into 1cm pieces or lardons already cut
1/2 glass white wine
100g Cornish Brie cheese, cut into 1cm cubes (including the rind)
100ml double cream or creme fraiche
1 teaspoon of Herbs de Provence or a mixture of fresh rosemary, tarragon and basil finely chopped
Pre-heat the oven to 200c, 400F, Gas 6

1. Wash and peel the potatoes, and chop into 1cm squares. Boil them in salted water for 8-10 minutes until just tender, then drain and allow to cool a little.
2. While the potatoes are boiling, heat a little olive oil in a large frying pan. Cut the thin slices of leek into very small pieces. Fry the onion over a medium heat for 5 minutes until it becomes transparent, add the leek, then add the bacon to the pan and carry on frying, stirring occasionally, until the onion turns lightly golden and the bacon begins to brown a little. Pour in the wine and stir well. Allow the wine to reduce for 2 or 3 minutes.
3. Turn off the heat and add the potatoes, cheese, cream and herbs to the pan, also add a generous amount of black pepper, (you won't need any salt). Pour into a deep ceramic dish, scatter some thinly sliced brie on top and place into the oven for 20-25minutes until lightly browned and bubbling. Sprinkle with chopped parsley and serve with a crisp green salad.
Happy Cooking.