Potato Gratin with Reblochon Cheese
Potato gratin with Reblochon cheese is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- 100 g bacon
- 2 onions
- 2 Garlic cloves
- nutmeg
- Salt
- Pepper
- 200 ml milk
- 125 g crème fraîche
- 200 g Reblochon
Instructions
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1.
Peel the potatoes and cut them into about 0.5 cm thick slices. Cut the bacon into strips. Peel and dice the onions. Peel the garlic and slice it.
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2.
Sauté the bacon in a non-stick pan until crisp, then remove it from the pan. Add the onions and potato slices to the rendered fat, cover, and slowly brown over medium heat for about 10 minutes, turning gently occasionally. Stir in the garlic and season generously with salt, pepper, and nutmeg.
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3.
Transfer everything to a baking dish, pour the milk over it, spread the crème fraîche on top, and sprinkle the cubed Reblochon cheese. Bake in a preheated oven at 220 °C (200 °C fan; gas level 3‑4) for 15–20 minutes until golden brown.
