Ingredients
Recipe for 4 people.
 8 Rocamadour farmhouse cheeses |
 1.2 kg of firm-fleshed potatoes |
 8 slices of smoked bacon |
 3 large yellow onions |
 1 glass of dry white wine |
Utensils
 Knife |
 Plate |
 Oven |
 Cooking thermometer |
 Wooden spoon |
 Frying pan |
 Bow |
 Grater |
 Timer |
 Spatula |
Preparation step by step
Total cooking time: 30 minutes
Preparation time: 10 minutes
Resting time: None
Cooking time: 20 minutes
STEP 1: Prepare the ingredients by washing and peeling the potatoes which you will cut into rounds.
STEP 2: In a large pot, cook the potatoes in salted boiling water for about 10 minutes.
STEP 3: Drain the potatoes and let them cool slightly before placing them in a baking dish.
STEP 4: Arrange the slices of smoked bacon on the potatoes and then add the sliced onions.
STEP 5: Cut the Rocamadour cheeses in half and place them on top of the gratin.
STEP 6: Pour the dry white wine over everything, then bake at 180°C for about 20 minutes.
STEP 7: Serve hot and enjoy this creamy and flavorful blend of cheese and potatoes!
The cheese Rocamadour, with its incredibly creamy texture, is a true treasure of the Lot. Tasty and enjoyable, it can be savored at any time of the day. Whether on a plate, on bread, or incorporated into succulent dishes, its distinctive flavor will delight the most discerning palates.
The Rocamadour recipe is accessible and encourages creativity in the kitchen. Whether it is Rocamadour baked or a traditional mique, each preparation highlights the authenticity of this cheese. This cheese specialty has its place in every kitchen, promising culinary pleasures to share with family or friends.
