Reblochon is a soft centred cow's milk cheese from the mountainous Savoie region. The strong aroma comes from the washed rind. When melted, it marries really well with potatoes. This recipe serves 4 people and takes under 30 minutes to prepare, and 10-15 minutes to cook.
- 1 kg potatoes, peeled and halved
- 250g bacon lardons (optional)
- 2 shallots
- 1 garlic clove
- 100ml white wine
- 200ml double cream
- Sel de Camargue and freshly ground black pepper for seasoning.
- 450g Reblochon cheese, sliced (you could use Chaumes as well)
Preheat the oven to 200C/400F/Gas 7. Boil the potatoes in salted water for 5-10 minutes until tender but not totally cooked. Drain and set aside, while you fry the bacon, shallots and garlic until golden brown. Pour in the white wine, swirl it round the pan to catch all the bits, and continue to cook until most of the liquid has evaporated. Slice the potatoes thinly and layer with the bacon mixture into an ovenproof dish. Pour over the double cream and add the seasoning. Layer the Reblochon slices on top. Bake for 10-15 minutes until the cheese is golden brown and bubbling. Serve with cornichons, pickled onions and charcuterie, and some crusty bread on the side. A Riesling would go nicely with this dish, or a crisp Bourgogne.