Poteauflette

Back to my love of French Cuisine.

This recipe originated because of the Poteaupre Cheese made by the Monks at the Chimay Abbey in Belgium.

This is my 2 Quart Terra Cotta Bram.

4 large Potatoes
2 Onions
2 TBS Butter
Fresh Sprigs of Thyme
3/4 lb. diced Poteaupre Cheese, rind removed.
3/4 C  Heavy Cream
1/2 C Chimay Triple Beer.

Peel and wash potatoes, boil in lightly salted water.
When they're cooked, cut them into thin slices.
Cut Onions into circles, soften in butter until they brown and add the Thyme.

Place potatoes in a Bram.
Add the Cheese and Onion.
Mix Cream with the Chimay and pour over the Potatoes.

Bake in a pre heated oven at 400 degrees for 20 minutes.

Enjoy!
Peace in the Kitchen!