Directions
- 1Sauté the bacon in a pan without any added fat.
- 2When the bacon has rendered all of its fat, add the onions.
- 3Mix carefully.
- 4Season with herbs of Provence and salt moderately.
- 5Let the onions soften over medium heat.
- 6When the onions start to brown, add a spoonful of honey.
- 7Continue cooking, stirring frequently.
- 8Turn off the heat and cover.
- 9Grease a pie pan.
- 10Pour potatoes into the pie pan.
- 11Use a potato masher to mash them.
- 12With a fork, distribute the puree and crush it more finely.
- 13Now, use a soup spoon to smooth the bottom and form like a dough.
- 14Brush with oil, and season with salt, pepper, and herbs.
- 15Bake at 180 degrees for 25 minutes.
- 16Crack three eggs into a salad bowl.
- 17Add cream, pepper, salt, and nutmeg.
- 18Whisk together.
- 19Take out the crust.
- 20Pour the caramelised onions on top.
- 21Cover everything with the mixture.
- 22Finish by covering everything with grated cheese.
- 23Add a little nutmeg just above the cheese.
- 24Bake at 180 degrees for 20 minutes.
Ingredients
- 100 g lardons
- 2 oignons
- 1 càc herbes de Provence
- 1 càs miel
- 1.2 kg pommes de terre
- 3 cuillères à soupe huile d'olive
- 3 oeufs
- 50 grammes fromage râpé
- 15 cl crème fraîche
- peu muscade
- 1 cuillère à café herbes de Provence
- peu sel
- peu poivre
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