Savoyard Reblochon Potato Gratin
Savor the comforting embrace of Savoyard Reblochon Potato Gratin, a luscious and hearty dish from the picturesque Haute-Savoie region in the French Alps. Embracing the essence of chilly autumn and winter evenings, this gratin encapsulates rich, gooey Reblochon cheese layered with golden sliced potatoes, smoky bacon, and aromatic onions—all brought together with a splash of white wine and a creamy undertone of crème fraîche. Satisfyingly rich, it is the perfect meal after a day of winter activities or a brisk walk through falling leaves. Make sure to use a mature Reblochon for the best melting and flavor experience, and transform an ordinary evening into a gourmet experience. Serve hot directly from the oven alongside a refreshing green salad, crusty artisan bread, and tangy pickles to cut through the richness.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Potatoes
1.5 kg
Large onion
1 (peeled and finely diced)
Smoked lardons or smoked streaky bacon
200 g (8 oz) (diced)
Butter
25 g (1 oz)
White wine
1/4 pint ((1 wine glass))
Crème fraîche or sour cream
4 tablespoons
Garlic clove
1 (peeled and cut in half)
Sea salt
to taste
Fresh ground black pepper
to taste
Ripe Reblochon cheese
1
Instructions
1
Preheat the oven to 200°C (400°F), gas mark 5.
2
In a large pot, bring water to a boil and cook the potatoes whole with their skins on for 15 minutes. Drain and set aside until cool enough to handle.
3
In a large frying pan over medium heat, melt the butter. Add the diced onion and smoky lardons or bacon. Sauté gently, allowing ingredients to sweat but not brown.
4
Remove from heat, drain excess fat, and add white wine and crème fraîche to the pan. Stir thoroughly to combine and let it simmer for a couple of minutes.
5
Peel the cooled potatoes and slice them thinly across.
6
Rub the inside of an ovenproof earthenware dish with the cut sides of the garlic clove. Layer half of the sliced potatoes at the base. Season with sea salt and freshly ground black pepper.
7
Spread half the onion and bacon mixture over the potatoes. Slice the Reblochon cheese horizontally through its center and place one half (cut side up) on top of the potato-bacon layer.
8
Layer the rest of the onion and bacon mixture, followed by the remaining potatoes, seasoning with salt and pepper as you go.
9
Cover with the other half of the Reblochon, rind side up.
10
Bake in the preheated oven for 10 minutes. Then reduce the temperature to 180°C (350°F), gas mark 4, and continue baking for an additional 20-25 minutes until cheese is bubbly and potatoes are golden brown.
11
Serve immediately with green salad, crusty bread, and an assortment of pickles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savoyard Reblochon Potato Gratin?
It is a hearty dish from the Haute-Savoie region of the French Alps featuring Reblochon cheese, potatoes, bacon, and onions.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of cheese is essential for this recipe?
A mature and ripe Reblochon cheese is essential for the best melting and flavor experience.
How much potato is needed for the gratin?
The recipe requires 1.5 kg of potatoes.
How should the potatoes be prepared initially?
The potatoes should be boiled whole with their skins on for 15 minutes before peeling and slicing.
What kind of meat is used in this gratin?
200g of smoked lardons or smoked streaky bacon are used.
What are the primary seasonings for the dish?
Sea salt and freshly ground black pepper are used to season the layers.
How is the garlic used in the recipe?
A garlic clove is cut in half and used to rub the inside of the ovenproof earthenware dish for aroma.
What is the first temperature for baking the gratin?
The oven should be preheated and the dish initially baked at 200°C (400°F).
How long is the total baking time?
The dish is baked for a total of 30-35 minutes: 10 minutes at a high temperature followed by 20-25 minutes at a lower temperature.
What is the second temperature for the baking process?
After the first 10 minutes, the temperature should be reduced to 180°C (350°F).
Can I substitute crème fraîche?
Yes, the recipe suggests that sour cream can be used as an alternative to crème fraîche.
How should the onion and bacon be cooked?
They should be sautéed gently in butter until they sweat, but without allowing them to brown.
What volume of white wine is used?
The recipe calls for 1/4 pint of white wine, which is roughly one wine glass.
How is the Reblochon cheese sliced for the gratin?
The cheese should be sliced horizontally through its center into two halves.
What is the recommended side dish?
Serve it hot with a refreshing green salad, crusty artisan bread, and tangy pickles.
How do you layer the cheese in the dish?
One half is placed cut-side up in the middle layer, and the other half is placed rind-side up on the top.
What type of onion should I use?
One large onion, peeled and finely diced.
What is the purpose of draining the fat from the bacon?
Excess fat is drained after sautéing to ensure the gratin is rich but not overly greasy.
How much butter is needed for sautéing?
25g (1 oz) of butter is required.
How many tablespoons of crème fraîche are used?
The recipe uses 4 tablespoons of crème fraîche.
In what region of France did this dish originate?
It originates from the Haute-Savoie region in the French Alps.
What should the potatoes look like after baking?
The potatoes should be golden brown and the cheese should be bubbly.
Is this dish suitable for winter?
Yes, it is specifically described as a comforting and hearty meal for chilly autumn and winter evenings.
What is another common name for this type of dish?
This dish is often referred to as Tartiflette.
How thick should the potatoes be sliced?
The potatoes should be sliced thinly across after they have been boiled and peeled.
Should the white wine be cooked before adding it to the potatoes?
Yes, the wine and crème fraîche are added to the sautéed onions and bacon and simmered for a couple of minutes first.
What kind of baking dish is best for this recipe?
An ovenproof earthenware dish is recommended.
Should the onion be browned?
No, the onion and lardons should be sautéed gently to sweat but not brown.
Why are pickles served with this dish?
Tangy pickles are served to help cut through the richness of the cheese and cream.