Entree: French Southern Territories – Central Culinary Region – Potato, bacon and Reblochon gratin

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or Charlotte), peeled
- 8 oz (225 g) smoked bacon or lardons, chopped
- 2 tbsp (30 ml) butter
- 2 medium (about 8 oz / 225 g) yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 1 wheel Reblochon cheese, approx. 9 oz (250 g), halved horizontally
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme (optional)

Instructions

1. Preheat oven to 375°F (190°C). Place potatoes in a large pot, cover with cold salted water and simmer until just tender, about 12–15 minutes; drain, cool slightly and slice into 1/4-inch (6 mm) rounds.
2. In a large skillet over medium heat, melt butter and add chopped bacon; cook until fat renders and bacon is crisping, about 6–8 minutes. Add sliced onions and cook until soft and translucent, about 8–10 minutes. Stir in minced garlic and cook 30 seconds.
3. Pour in white wine to deglaze, scraping up browned bits; simmer 2–3 minutes to reduce slightly. Remove from heat and stir in heavy cream, salt, pepper and thyme if using.
4. In a buttered 9x13-inch (23x33 cm) baking dish, arrange half the potato slices in an even layer. Spoon half the bacon-onion mixture over potatoes. Repeat with remaining potatoes and bacon-onion mixture.
5. Place the two halves of Reblochon rind-side up on top of the assembled potatoes so the cut sides face down onto the dish. Bake uncovered until cheese is melted, bubbling and golden, about 20–25 minutes.
6. Let rest 5 minutes before serving; scoop generous portions to include a layer of melted Reblochon, potatoes and bacon for each serving.