Preparation time: 25 minutes
Cooking time: 25 minutes
 

Under the crunchy gingerbread crumble, discover a medley of tender vegetables enlivened with bacon and cheese.

Tips
Make this recipe with seasonal vegetables in the summer: sliced zucchini and tomato, strips of pepper, red onion, etc. 

1. Peel and slice the potatoes. Cook in boiling salted water.
2. Meanwhile, cut the broccoli into florets; cook in boiling salted water, leaving slightly crisp.
3. Cook the bacon bits over high heat for 2 minutes; drain and cool.
4. Preheat the oven to 180° C (350° F). Toast the gingerbread slices - they should be very dry without being browned.
5. Crumble the gingerbread into coarse crumbs. With your fingers, work in the butter and flour. Rub the mixture between your palms to pulverize it.
6. Dice half the Bresse bleu and blend it into the mixture without crushing it.
7. Divide the potatoes, broccoli, remaining diced blue cheese and cooked bacon bits among 4 small individual casseroles or ramekins.
8. Top with the gingerbread crumble without packing it down. Bake for 10 minutes.