Sometimes the seasons dictate our dinner table and when offered some home grown rhubarb it was great to dig out this popular family recipe, so easy to make and very quick to disappear once served. I like to serve them in individual pots and it gives me the opportunity to do some fancy decorating but it would do just as well in a large bowl with or without decoration.
Archive for the ‘fromage frais’ Category
This is a very simple bake that we had as a main course but would work equally well as a side dish if you lessened the bacon, I would probably use small lardons. Very popular and deliciously rich.
Bacon cut into bite size pieces
Onion – chopped
Leeks – sliced
Garlic – chopped very finely
Cream – single is fine for this
Heat some of the olive oil and fry the bacon till it is well cooked
Remove from the pan into a roasting dish. Add the onion to the now empty pan with the remainder of the olive oil.
As the onion softens add in the leeks on a low heat, continue to stir them and break up any bits still in rounds.
Sprinkle the garlic over this as you stir
Meanwhile cut the potatoes into chunky slices and add them tIo a pot of already boiling water. You want them just softening so keep an eye on them, they can become mash very quickly.
When the leeks are cooked add them to the bacon and then drain the potatoes before adding them. Cover the mixture with cream and stir well.
Pop in a hot oven for half an hour and serve piping hot with warm crunchy bread and a crisp salad or vegetables of your choice.
There is a slimmers version to this; Cook in the oven with chicken or vegetable stock instead of the cream, then just before serving add some fromage frais and stir well to give it that rich creaminess without the calories.
Other additions could be cheese grated over the top for added flavour although these flavours do blend very well together and don’t necessarily need the extra.