Reblochon Potato Gratin Recipes

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REBLOCHON-POTATO GRATIN



Reblochon-Potato Gratin image

Reblochon is a French cow's-milk cheese. It has a smooth yellow-to-pink rind and a rich, creamy interior. Ripe Camembert cheese can be used in its place in this delicious potato gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for the dish
1 tablespoon olive oil
2 yellow onions, sliced into 1/4-inch-thick half circles
1 teaspoon sugar
2 1/2 pounds all-purpose Maine potatoes, peeled
Coarse salt and freshly ground pepper
9 ounces Reblochon cheese, roughly chopped
1 tablespoon fresh thyme leaves

Steps:

  • Generously butter a 5-cup gratin dish. Melt 1 tablespoon butter and olive oil in a large skillet over low heat. Add onions, sprinkle with sugar, and cook, stirring occasionally, until onions are very soft and golden, 15 to 20 minutes, and set aside.
  • Preheat oven to 400 degrees. Using a mandoline or a knife, slice potatoes 1/8 inch thick. Arrange one-third of the potatoes so they overlap in the gratin dish; sprinkle with salt and pepper. Cover potatoes with half of the reserved onions, half the cheese, and one-third of the thyme leaves. Arrange another one-third of the potatoes so that they overlap; sprinkle with salt and pepper. Repeat layering with remaining onions, cheese, and one third of the thyme. Arrange remaining potatoes on top so they overlap. Melt remaining 2 tablespoons butter; brush it over the final layer of potatoes. Sprinkle the remaining thyme, and season with salt and pepper.
  • Cover tightly with aluminum foil, and place in the oven. Bake for 40 minutes; remove foil, and bake until golden brown, 20 to 30 minutes more. Remove from oven, let stand 5 minutes, and serve.

TARTIFLETTE



Tartiflette image

Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 8

1kg/2lb 4oz Charlotte potatoes, peeled
250g/8oz bacon lardons
2 shallots
1 garlic clove
100ml/3½fl oz white wine
200ml/7fl oz double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced

Steps:

  • For the tartiflette, preheat oven to 200C/400F/Gas 7.
  • Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
  • Drain and set aside to cool slightly.
  • Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
  • Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
  • Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

TARTIFLETTE RECIPE



Tartiflette Recipe image

A delicious and hearty winter dish that is the perfect combination of cheese, potatoes, and bacon.

Provided by Nassie

Categories     Main dishes

Time 1h15m

Number Of Ingredients 10

5-6 Medium-sized potatoes
1 round block of reblochon cheese
1 cup of crème fraîche (heavy cream).
2 cups or bacon lardons (or 500g of chopped bacon strips)
1/2 cup of white wine (vin de Savoie)
1/2 cup of finely chopped onions
1 clove of garlic
3 tablespoons of butter
salt and pepper to taste
1 cup of rinsed fresh spinach

Steps:

  • Wash and peel the potatoes and chop into thin round slices.
  • Grease the casserole dish and layer the sliced potatoes across.
  • Add the bacon lardons, onions, spinach, etc in between the potato slices.
  • Mix the crème fraîche, wine, butter, garlic, salt and pepper in a bowl.
  • Add the mixture over the top of the potatoes in the casserole.
  • Slice the reblochon cheese block into thin slices and place on top of the potatoes.
  • Cook in preheated oven for 45 minutes at 190C° (375F°) until potatoes and cheese are lightly browned.
  • Remove from oven and cover with lid. Serve while warm.

Nutrition Facts : Calories 817 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 50 grams fat, Fiber 7 grams fiber, Protein 24 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 990 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

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