← Nouns Cooking · French

Ingredients

• 1 kg waxy potatoes, scrubbed, left whole
• 20 g Butter, plus extra for the dish
• 200 g smoked bacon lardons
• 1 Onion, thinly sliced
• 100 ml dry white wine (ideally Savoie)
• 1 clove Garlic, halved
• 100 ml crème fraîche or double cream
• 1 whole Reblochon (about 450 g)
• Black pepper

Method

1. Boil the potatoes in their skins in salted water for 15–20 min, until just tender. Let them cool a little, then peel and slice 1 cm thick.
2. Heat the oven to 200°C (180°C fan, 400°F). Melt the butter in a frying pan over medium heat and fry the lardons for 5 min until golden. Add the onion and cook for 8–10 min more, until soft and lightly coloured.
3. Pour in the wine and let it bubble for 2 min until mostly gone.
4. Rub a baking dish with the cut garlic and butter it. Layer in half the potatoes and half the onion mixture, then repeat. Spoon the crème fraîche over and grind on pepper; there is no need for salt.
5. Slice the Reblochon in half through its thickness to make two thin rounds and lay them on top, rind side up.
6. Bake for 20–25 min, until the cheese has melted into the potatoes and the top is golden and bubbling. Serve with a sharp green salad and cornichons.

Tips

• Can’t find Reblochon? A ripe Camembert or Brie is a good stand-in.
• For a vegetarian version, swap the lardons for fried mushrooms and use a cheese made without animal rennet.

Sources

Written in our own words after cross-checking these recipes:

Savoie Mont Blanc Taste of France