Potato and reblochon cheese gratin (tartiflette au reblochon)

 

- by Gabriel Gaté

Cuisine:

French

Stage 19: Bourg-D'Oisans/Le Grand-Bornand This dish is from the Haute Savoie Alps region. This tasty gratin-style dish, often served in the alpine ski resorts, is a wonderful choice for a winter dinner and a popular party dish for young adults.

Season Winter

Ingredients

20 g butter
2 brown onions, finely sliced
250 g (9 oz) diced smoked bacon, diced
1.5 kg (about 3 lb) potatoes, cooked in the skin then cut into 1 cm  slices
salt
freshly ground pepper
3 tbsp crème fraîche
400 g reblochon cheese, cut in half horizontally then in half vertically (or use another washed rind cheese)
½ glass dry white wine
2 tbsp chopped parsley

Preparation

Heat the butter in a pan and cook the onions for 3–4 minutes. Add the bacon and cook for a few more minutes before adding the potatoes. Stir well, season with salt and pepper, and cook for about 5 minutes.

Preheat the oven to 200°C (400°F/Gas 6).

Line the base of a buttered oven dish with the potatoes. Spoon the crème fraîche on top and finish with a layer of the cheese, skin-side down. Pour the wine down the side of the dish.

Bake in the oven for about 10 minutes or until it bubbles and the cheese has just melted.

Serve sprinkled with a little chopped parsley.

SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

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