Interpretation of the classic French recipe. Can be prepared earlier in the day to the point that it is baked.
- 2 pounds potatoes (1kg)
- 2 tablespoons (30ml) butter
- 1 onion, diced
- 6 oz (175g) lardons or pancetta
- 1 cup (250ml) dry white wine
- Salt and freshly ground balck pepper to taste
- 1/4 cup (60ml) half-and-half cream (the French use heavy cream if you prefer)
- 1 Reblochon cheese or 12 oz (375g) of Muenster, Jarlsberg, or Swiss (in that order of preference) if you cannot find Reblochon cheese
Preparation time 40mins
Cooking time 60mins
Preheat oven to 350°F (180°C).
Peel potatoes and cut into 1/4-inch-thick (6 mm) slices. Steam potatoes until tender to the poke of a fork. Reserve.
In a heavy, large pan (ideally cast iron) over medium heat, melt butter and cook onion and lardons for approximately 6 minutes, or until they just begin to brown. Add potatoes and continue to cook for 10 more minutes.
Add the white wine and cook until it reduces by half.
Season pan contents generously with salt and pepper. If you are using a cast iron pan or any other ovenproof pan that you are happy to serve from, keep ingredients in pan. If not, butter a 10-inch (25 cm) baking dish, or close facsimile, and transfer the potato mixture to it. Pour the cream overtop. Cut Reblochon in half horizontally (if you are substituting a cheese that comes in block form, grate it coarsely). Place the halves of Reblochon on top, rind side up (or sprinkle grated cheese overtop), and bake for approximately 15 to 20 minutes, or until the cheese has melted into the potatoes. Serve immediately.