• Potato and reblochon cheese gratin (Benito Martin)Source: Benito Martin

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.






Skill level

Average: 3.4 (76 votes)


  • 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
  • 1 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

Cook's notes

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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.


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