|This gives you an idea of the size|
Our son gave me a set of 4 Le Creuset mini casseroles for Christmas. Big boy! I had been obsessing over them every time I went to the store. I just couldn’t justify the need. I mean, there is still all of that unpacked cookware in the garage! But so what! These are so cute.
For my test run, I made a tartiflette or potato gratin with creme fraiche (you can substitute sour cream), onions, bacon and reblochon cheese. Reblochon is a soft cheese from the Haute-Savoie region of France. I guess you could substitute with a Fontina or Port Salut cheese that is more readily available outside of France, but the reblochon is worth searching for. It’s really funny. I never noticed this cheese before until I wanted to make this recipe; it’s common and can be found in the smallest stores.
I found this recipe in a mini casserole cookbook and although it tasted really good, I didn’t like the recipe. I didn’t like the methods; raw onion simmered in white wine, onion not mixed in with the potato, just poured on top, bacon not browned, cheese slabs added only in the middle. Again, it was good; Jade scraped out her casserole. But I would make it differently. If you want this particular recipe, just ask. Otherwise, make scalloped potatoes with sour cream, onions, bacon and cheese, put it in the mini casseroles and bake at 350 degrees for 30-35 minutes.