Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large Rooster potatoes
  • 100 g bacon pieces
  • 1 onion
  • 240 g soft cheese (ex: Reblochon, Pavé de Herve, Camembert,...)
  • Few sprigs fresh thyme
  • Olive oil
  • Salt and pepper
  • Rocket to serve
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Preparation time: 10 MIN Cooking time: 25-30 MIN
  1. Preheat the oven to 200°C.
  2. Cut the potatoes into thick 1 cm slices. Arrange them on a baking tray covered with baking paper and drizzle some olive oil on top. Season with salt and pepper. Place in the oven for 20 minutes.
  3. Finely slice the onion. Heat a skillet (or pan) with some olive oil and fry the onion together with the bacon pieces until cooked.
  4. Slice the soft cheese. Remove the thyme leaves from the stem.
  5. Take the tray out of the oven and add a tbsp of the bacon mixture on top of the potato toasts. Finish with a slice of soft cheese and some thyme leaves. Pop back into the oven for 6 minutes until the cheese hass melted.
  6. Take out and serve immediately with some rocket.


Serve with some honey.

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