Potato Matafans with Cheeses

Matafans de Pommes de Terre aux Fromages

Preparation info
  • Yield

    6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

Ingredients

Method

Cook the matafans. Sauté the onions in the butter until very soft, and top each matafan with an equal amount of the onion compote. Sprinkle with the mixed cheeses and put in a preheated 300°F oven until the cheese has melted. Serve promptly.