Reblochon Potato Gratin

Get ready to indulge in the ultimate comfort food with a twist - Reblochon Potato Gratin. This decadent dish is a modern take on the classic ''La Tartiflette'' and is guaranteed to impress your guests at your next family gathering. The star of this dish is the Reblochon cheese, a smear-ripened, semi-soft, washed-rind cheese known for its rich and creamy flavor. Unfortunately, Reblochon cheese is not easily found in the United States due to its use of unpasteurized milk. However, there are suitable substitutes such as camembert, gruyère, comté, or gouda that can be used to achieve a similar result. As you dive into this indulgent Reblochon Potato Gratin, you'll experience layers of tender potatoes, melted cheese, and a hint of savory goodness that will leave your tastebuds craving more. Stay tuned to discover Chef Bruno Albouze's unique twist on this classic dish and learn how to recreate this mouthwatering recipe in your own kitchen. Prepare to elevate your cooking game and impress your loved ones with this exquisite Reblochon Potato Gratin.

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Deliciously rich

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Onion Mixture

The onion mixture remains optional. In a skillet, cook bacon for a few minutes, then add onions, butter and herbs. Season with salt and pepper. Cook for 8 minutes on medium heat and deglaze with white wine. Continue to cook until wine is evaporated; set aside.

Montage

Peel potatoes and reserve in cold water until ready to slice. Place Reblochon cheese in the freezer for an hour or so, and slice out. Keep frozen until ready to use. Meanwhile, grease a large oven shallow dish. Slice potatoes into ≈3mm thick slices. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Season with salt, pepper and nutmeg. Add some of the onion-bacon mixture and the cheese. Repeat until done. Cover potatoes with grated Parmigiano. Grease a piece of parchment paper, cover the gratin and add aluminum foil.

Baking

Preheat oven to 350ºF/180ºC. Lower oven temperature to 330ºF/160ºC if using a convection oven. Bake for 2 hours until cooked through. Remove parchment and foil and continue to cook (gratiner) until golden brown.

Serving

Let rest potato gratin for 30 minutes prior to serve. Gratin can also be left to harden in the refrigerator overnight. Cut into desired portions and reheat. Enjoy!

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