Ingredients :
- 1 package cranberry Alouette cheese
- 2 lb yukon gold potatoes; quatered
- 2/3 C cream
- 8 slices applewood bacon
- 6 leaves basil; chiffonade
- 1 pinch kosher salt and white pepper
Method :
- Boil potatoes in cold, salted water until easily pierced with a paring knife. Drain. Set aside.
- Lay bacon on a baking tray. Bake at 400° for approximately 25 minutes or until bacon is crispy. Drain fat. Chop bacon into medium bite sized pieces.
- Combine cream and Alouette in a saucepan. Melt and stir to combine.
- Fold in basil and bacon. Season.
- Variations; Bell peppers, celery, vinegar, shallots, ground jalapeño powder, black pepper, cilantro, scallions, chives, cayenne, ancho chile, allspice, cardamom, espresso, brown sugar, dried fruits, nuts, chiles, habanero, lime, crushed pepper flakes, parsely, cream
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