-
- Prep
- 15 minutes
-
- Total
- 31 minutes
-
- Serving
- 4
Featured Product
Petit Rubis
Petit Rubis is a soft surface-ripened washed rind cheese. It features a thin, bloomy rind when young that develops with age. Young, its subtle taste offers hints of fresh bread. Fully ripened, the taste is rich, typical of mountain cheese; raw milk and ripe cream flavours blend in beautifully with floral and hazelnut notes. It is just as good for cooking as it is at the end of a meal.
Ingredients
- 225 g (1/2 lb.) bacon, cut into 1-inch pieces
- 8 shallots, sliced ½-inch thick
- 1 garlic clove, minced
- 1 sprig fresh thyme
- 1 bay leaf
- 6 Russet potatoes, blanched, peeled, and sliced
- The meat from 2 chicken breasts, cooked and chopped
- 125 ml (1/2 cup) dry white wine
- 750 ml (3 cups) 15% cream
- 2 packages (125 g each) Alexis de Portneuf Petit Rubis
Directions
- Preheat oven to 190°C (375°F).
- In a pan set over medium heat, cook the bacon until slightly golden. Add the shallots and stir. Reduce heat to low and continue to cook 5 minutes, stirring occasionally. Remove from the pan and set aside.
- Add the garlic, thyme, and bay leaf to the bacon fat. Cook for 3 minutes, stirring occasionally. Add the wine and reduce by half. Add the cream and bring to a boil. Season.
- In a bowl, combine the bacon, shallots, potato slices, chicken, and sauce. Pour the mixture into a baking dish. Top with slices of Alexis de Portneuf Petit Rubis cheese and cook in the centre of the oven for 10 minutes. Garnish with thyme and serve.
Related Recipes
- Prep
- 10 min
- Total
- 15 min
Country Style Sandwich with Vacherin cheese
- Prep
- 15 min
- Total
- 45 min
Mexican Shepherd’s Pie with Météorite Cheese
- Prep
- 5 mins
- Total
- 10 mins
