Food of the mountains. This classic dish from the Savoyard is a staple skiing lunch. Heavy, unctuous, comforting and warming to the core.
- 500g potatoes, peeled
- 150g lardons / ham
- 2 banana shallots, sliced
- 1 garlic clove, sliced
- ½ tsp fresh thyme leaves
- 250g Reblochon cheese, sliced
- 75ml white wine
- 100ml double cream
- Preheat your oven to 200°C.
- Parboil the potatoes in salted boiling water until just tender (7-10 mins) and drain.
- Fry the lardons, shallots and garlic until golden.
- Add the white wine and deglaze the pan.
- Slice the potatoes (~5mm) and layer into a gratin dish with the onion, garlic and lardon mix.
- Season with salt and pepper.
- Pour over the double cream.
- Scatter with thyme leaves.
- Layer the Reblochon slices over the top.
- Bake for 20 minutes or until the cheese is golden-brown and bubbling.
- Serve with lambs lettuce and crusty baguette.
I adore Gratin Dauphinoise for the luxurious, comforting satisfaction it brings to the table, but sometimes, just sometimes, the calorific creaminess of this French potato dish is too much.
Step forward Boulangère.
Named after the baker’s oven in which it would have traditionally been cooked, this is an absolute classic which transports me to France at the first taste.
(30cm x 20cm x 5cm ovenproof dish)
- 1.5kg potatoes
- 2 onions
- 2 bay leaves
- Thyme leaves
- 400ml vegetable or chicken stock
- salt & pepper
- 25g butter
- 25g parmesan
The size of your ovenproof dish is quite important, much like when making a lasagna.
- Preheat the oven to 180°C (160°C fan).
- Slice your potatoes as thinly as possible using a mandolin or food processor.
- Finely slice the onions.
- Place a layer of potato slices in the dish, top with a layer of onions and season.
- Repeat the layers in order, placing a bay leaf in the middle layer.
- Finish with a nice even layer of potatoes and pour over the stock.
- Season, sprinkle with thyme leaves and place a bay leaf on top.
- Dust with parmesan cheese.
- Dot with butter.
- Bake for around 1 hour until the potatoes are cooked through and the top is beautifully golden.