Ingredients :

• Smoked turkey bacon lardons — The heart of the recipe. The smoking process brings that robust, slightly sharp flavor that structures the entire dish. Get decent quality lardons — not the cheapest ones swimming in their own juices. You want them to truly brown in the pan, taking on a mahogany color and a crispy surface before going into the mix.
• Crème fraîche — Full-fat if possible. 15% fat cream will yield a stiffer, less melting result. Full-fat heavy cream is what creates that almost luxurious mouthfeel. Once in the mix, you really notice the difference when tasting.
• Flour — This does the work of the crust, but much more subtly. It gives the filling structure without you really tasting it. The key: whisk it in gradually to avoid lumps hiding at the bottom of the bowl.
• Shredded cheese — Classic Emmental or Gruyere for melting, Comté for character. Grate it yourself if you can — pre-shredded cheese often contains anti-caking agents that hinder melting. Keep a small handful to sprinkle on top just before baking: that’s what creates the gratin crust.