For 5 people
1 good country bread
30 to 40 slices of raclette cheese
4 spring onions
200 g of smoked bacon lardons
30 g of melted butter
Salt and pepper
1. To the tune of “Petits Trous”: “Petits carrés, petits carrés, always very greedy!” So here we go! Start by finely chopping your spring onions, and slice some of the green part. In a pan with 1 tablespoon of olive oil, sauté your onions and the green part over low heat for 2 or 3 minutes. Set them aside. Next, fry the bacon lardons for 4 minutes. Set aside.
2. Now, let’s get to the cutting. Cut your bread without completely slicing it. The bread must stay together. Always leave a centimeter between the cuts at the bottom of the bread. Cut both horizontally and vertically to obtain a “grid of bread.” This operation can be delicate, so be careful not to break the bread – take it calmly!
3. Time to stuff the bread! Start by inserting cheese into all the spaces. Then, distribute the onions and lardons evenly throughout. Using a brush, spread the melted butter over the entire surface of the bread. Salt and pepper your bread… Before baking, it should look like this:
4. Preheat your oven to 200°C. Meanwhile, place your bread in a gratin dish and cover it with aluminum foil. Bake at 200°C for 15 minutes. Remove the foil and cook for an additional 10 minutes at 200°C. Serve immediately. If you want to prepare this well in advance, do the first part of the cooking well ahead of time, and only do the final 10 minutes of cooking at the last minute.
To finish, I pull and I eat!!! It’s better than petanque! Find all my recipes on my blog www.mariepop.com See you soon!