A great way to cook with Tomme. Easily a meal in itself or alongside other favourites at your next dinner party!
6 medium red potatoes
2 large red onions
2-4 cloves garlic
1/2 pound bacon, pancetta
dash Sherry or white wine (optional)
100 - 150g Milkhouse Tomme, cubed
1 tbsp butter
4 tbsp flour
2 cup milk
1 cup 18% cream
salt and pepper to taste
Preheat oven to 350F. Slice potatoes - live on the wild side and leave the skins on! Boil until al dente. Drain, set aside.
Slice onions lengthwise, root to tip, and fry with chopped garlic and a dash of olive oil over medium heat until soft.
Roughly chop bacon and add to pan with onions & garlic. Add a dash of sherry. Simmer until bacon is cooked and onions are caramelized.
Layer half the potatoes in a glass baking dish. Sprinkle half of the bacon & onion mixture over potatoes. Repeat both layers. Sprinkle cubed tomme on top.
In small sauce pan heat butter over medium heat. Add flour, mix, and then add milk and cream. Cook until creamy. Salt and pepper to taste. Pour over potatoes.
Bake on middle rack uncovered 25 minutes until cheese is slightly golden. Serves 4-6.