For 2 people
For 2 people
Peel and chop the onions.
Peel and cut the potatoes into rings.
Preheat the oven to 200°C.
Put the butter in a frying pan and sweat the onions.
Add the bacon, potatoes, salt, pepper and thyme.
Pour the white wine and the chicken broth.
Cook for 20 minutes.
Remove the reblochon crust, split the brains in their length, cut the reblochon in length and stuff the brains with pieces of reblochon.
Put in an oven dish the potatoes with bacon and place the stewed brains with reblochon.
Bake to melt the cheese for 10 minutes.
Serve.
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