👨🍳 Method
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1
Preheat the oven to 220°C.
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2
Peel and wash the potatoes.
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3
Cut the potatoes into large brunoise (3 cm × 3 cm cubes).
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4
Deseed the red bell pepper and cut into strips approximately 1 cm wide.
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5
Trim the celery and cut into half-moon slices approximately 1 cm thick.
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6
Lightly oil a baking dish and arrange the vegetables in a single, not-too-thick layer.
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7
Season with sea salt and black pepper.
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8
Place the slice of Reblochon cheese on top so it can melt over the vegetables.
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9
Bake for 15 minutes until the cheese is melted and the vegetables are tender.
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