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Mini casseroles of potatoes with bacon and Migneron
Mini casseroles of potatoes with bacon and Migneron

Mini casseroles of potatoes with bacon and Migneron

Preparation 10 minutes
Cooking time 35 to 40 minutes
Servings 4 mini casseroles


  • 8 small yellow potatoes, egg size
  • 15 ml (1 tbsp) garlic, finely chopped
  • 250 ml (1 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 1 pinch of nutmeg
  • 8 slices of Migneron cheese, same size as the mini casseroles and about 5 mm (1/4 in.) thick
  • 125 ml (1/2 cup) bacon, diced and browned 


  1. Preheat the oven to 190°C (375°F).
  2. Peel and slice the potatoes 5 mm (1/4 in.) thick. (Do not soak in water as they must retain their starch.)
  3. In a saucepan, mix together the garlic, cream and potato slices.
  4. Season with salt and pepper and add the nutmeg.
  5. Simmer over medium-high heat for about 10 minutes, stirring occasionally.
  6. Remove from the heat.
  7. Divide half the potatoes among the mini casseroles.
  8. Place a slice of cheese in each and add the bacon.
  9. Add the remaining potatoes and top with a slice of cheese.
  10. Cook in the oven for 25 to 30 minutes, until the cheese has browned and the potatoes are tender.
  11. Remove from the oven and let cool for 10 minutes.
  12. Serve.
Availability in stores