Potato and reblochon cheese gratin (tartiflette au reblochon)


  • 20 gbutter
  • 2brown onions, finely sliced
  • 250 g(9 oz) diced smoked bacon, diced (you can replace this with sautee chicken, turkey, salmon or even smoked beef)
  • 1.5 kg(about 3 lb) potatoes, cooked in the skin then cut into 1 cm slices
  • salt
  • freshly ground pepper
  • 3 tbsp crème fraîche
  • 1 reblochon cheese, cut in half horizontally then in half vertically (or use another washed rind cheese)
  • ½ glassdry white wine (some prefer just chicken stock)
  • 2 tbspchopped parsley



  • Heat the butter in a pan and cook the onions for 3 - 4 minutes. Add the bacon and cook for a few more minutes before adding the potatoes. Stir well, season with salt and pepper, and cook for about 5 minutes.
  • Preheat the oven to 200°C (400°F/Gas 6).
  • Line the base of a buttered oven dish with the potatoes. Spoon the crème fraîche on top and finish with a layer of the cheese, skin-side down. Pour the wine down the side of the dish.
  • Bake in the oven for about 10 minutes or until it bubbles and the cheese has just melted.
  • Serve sprinkled with a little chopped parsley.