A recipe that will perfectly accompany a blonde beer and a green salad.
Peel the potatoes and cut them into large, even cubes.
Place the potato cubes in a large pot of salted cold water and simmer for 15 minutes. Check the doneness of the potatoes with the tip of a knife; they should remain firm but cooked. Set aside.
Peel the shallots and chop them finely.
In a pan, without adding any fat, sauté the bacon, then add the shallots and let simmer on low heat.
Rinse your endives, remove the ends, and cut them in half lengthwise.
When the shallots start to soften, add the endives to the pan and let simmer for about ten minutes, turning them halfway through cooking.
Preheat your oven to 180°C.
Scrape the rind and cut it into slices.
In a baking dish, arrange the cooked potatoes, then the endives, and finally the bacon and shallots. Pour in the beer and then add the cheese slices on top.
Finally, bake for 15 minutes.
0 servings
4
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