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.