Entree: France – Savoy / Alps – Reblochonade (Baked Savoyard gratin of sliced potatoes with Reblochon cheese, cream, onions and smoked bacon)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte)
- 14 oz (400 g) Reblochon cheese (about one small wheel)
- 8 oz (225 g) smoked bacon lardons or diced bacon
- 2 tbsp (30 g) unsalted butter
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1/3 cup (80 ml) dry white wine
- 1 cup (240 ml) heavy cream
- 1/2 tsp (2.5 g) salt (adjust to taste)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (if needed for sautéing)
- Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Peel and slice potatoes 1/8–1/4 inch (3–6 mm) thick. Par-cook slices in salted boiling water 6–8 minutes until just tender but not falling apart; drain and set aside.
2. In a skillet over medium heat, melt butter and add bacon lardons. Cook until fat renders and bacon begins to color, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving fat in pan.
3. Add sliced onions to pan and sauté in bacon fat (add 1 tbsp oil if needed) over medium-low heat until soft and caramelized, about 12–15 minutes. Add minced garlic during last minute.
4. Deglaze with white wine, simmer 1–2 minutes until mostly evaporated. Stir in cooked bacon, then remove from heat.
5. Butter a 9x9 inch (23x23 cm) or similar shallow baking dish. Arrange a layer of potato slices to cover bottom, season lightly with salt and pepper, then spread a portion of the onion-bacon mixture. Repeat to make two layers, finishing with a potato layer.
6. Pour heavy cream evenly over the layered potatoes and onions. If the cream does not nearly reach the top layer, add a splash more; this should be a creamy, not soupy, bake.
7. Cut Reblochon in half horizontally and place the two halves rind-side up atop the potatoes, or slice and distribute evenly over the top. This allows the rind to brown and the cheese to melt into the dish.
8. Bake uncovered 20–30 minutes until cream is bubbling and cheese is golden brown. For a more browned top, broil 1–2 minutes watching closely.
9. Remove from oven, let rest 5 minutes. Garnish with chopped parsley if desired and serve hot.