Tarte flambée baguettes Baguettes
Potato pancakes with bacon and bibeleskaes with herbs
Main course
10 mins
25 mins
6 people
- 1 kg Charlotte potatoes
- 200 g Alsace Lait bibeleskaes fromage blanc with herbs
- 1 onion
- A few sprigs of thyme
- 24 thin slices of pork belly
- Fleur de sel salt
- Freshly ground pepper
Preparation
Preheat the oven to 180°C.
Peel and grate the potatoes and onion.
Press them between your hands to remove the excess starch.
Add the flour, fleur de sel, pepper and a few sprigs of thyme. Mix well.
Place the thin slices of bacon on a baking tray lined with baking paper and cook in the oven for 10 to 12 minutes.
Heat a little olive oil and a knob of butter in a frying pan, add a handful of grated potato and onion. Flatten the pancake with a spatula and cook over a medium heat for 10 minutes. Then turn them over and continue cooking for a further 10 minutes until golden brown. Repeat with the rest of the preparation.
Serve the pancakes with a few thin slices of bacon and two generous tablespoons of Alsace Lait bibeleskaes fromage blanc with herbs. Add a few sprigs of thyme.
Enjoy! You're in for a treat!
Bon appétit
In pictures
