Equipment
Ingredients
Produce
- 1000 g waxy potatoes, unpeeled, scrubbed
- 2 yellow onions, thinly sliced
- 1 garlic clove, minced
Meat & Dairy
- 200 g smoked lardons
- 450 g reblochon cheese, chilled whole wheel
- 100 ml heavy cream
- 15 g unsalted butter, softened
Pantry & Liquids
- 150 ml dry white wine
- sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Generously grease the interior of a 2-liter baking dish with the softened butter.
Place the whole, unpeeled potatoes in a large saucepan of salted water. Bring to a boil and cook for 15 minutes, or until just fork-tender but still firm in the center. Drain and let them cool slightly.
Once the potatoes are cool enough to handle, peel the skins off using a paring knife and slice the potatoes into 1cm thick rounds.
In a large skillet over medium heat, cook the lardons for 5 minutes until crispy and the fat has completely rendered.
Add the sliced onions and minced garlic to the skillet with the lardons and their fat. Cook for 10 minutes, stirring occasionally, until the onions are completely softened, translucent, and lightly caramelized.
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Simmer for 3 to 5 minutes until the wine has almost entirely evaporated. Remove from heat and stir in the heavy cream and a generous crack of black pepper.
Layer half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the onion and lardon mixture evenly over the potatoes. Repeat with a second layer of potatoes and the remaining onion mixture.
Take the whole wheel of Reblochon cheese and slice it in half horizontally to create two thin, circular discs. Place the two discs rind-side up on top of the assembled potato and onion mixture.
Bake uncovered at 200°C (400°F) for 20 to 25 minutes, until the cheese is completely melted, bubbling vigorously around the edges, and the rind has transformed into a rich golden-brown crust.
Remove from the oven and let the dish rest for 10 minutes before serving to allow the molten cheese and potato starches to settle, preventing the layers from sliding apart.
Chef's Notes
- Reblochon has a strong, pungent aroma, but its flavor is surprisingly mild, nutty, and buttery when melted. Leave the rind on, as it provides crucial texture and a deep, savory flavor to the gratin crust.
- If authentic Reblochon is unavailable in your region, a combination of equal parts ripe Camembert (or Brie) and a good melting cheese like Gruyère, Raclette, or Fontina makes a highly respectable substitute.
- Resist the urge to aggressively salt the onions or potatoes during assembly; both the smoked lardons and the cheese contribute significant salinity to the final dish.
- The optional splash of heavy cream is not strictly traditional in the oldest recipes, but it helps emulsify the fat from the bacon and cheese, creating a silkier, more cohesive sauce.
Storage
Refrigerator: 3 days — Cover tightly to prevent the pungent cheese aroma from permeating the refrigerator.
Reheating: Reheat in a 180°C/350°F oven until warmed through and the cheese is bubbly again. Microwave reheating may cause the fat to separate.
