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Serves 4
This French-style potato bake can be made with any soft, meltable cheese.
  1. 1¼ pounds yellow potatoes, peeled and sliced into ¼-inch-thick rounds
  2. ¾ cup whole milk
  3. 1 pound smoked pancetta, diced
  4. 3 tablespoons unsalted butter
  5. 1 yellow onion, finely chopped
  6. 2 cloves garlic, finely chopped
  7. 1 bay leaf
  8. ½ tablespoon chopped thyme
  9. 2 tablespoons all-purpose flour
  10. ½ cup white wine
  11. 2½ cups crème fraîche
  12. 1 teaspoon sea salt, plus more to taste
  13. Freshly ground black pepper, to taste
  14. Ground nutmeg, to taste
  15. 1 wheel Reblochon cheese, sliced into ¼-inch-thick pieces
  1. ►Heat oven to 375°F. Add potatoes, milk, and ¾ cup water to a saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are soft but firm, around 6 to 8 minutes.
  2. ►Remove potatoes from cooking liquid. Set aside, discarding cooking liquid.
  3. ►Add diced pancetta to a large frying pan set over medium heat. Cook in batches until brown and crisp, about 5 minutes. Remove and transfer to a paper towel–lined plate. Set aside.
  4. ►To the same pan, add butter, onion, and garlic and cook until golden, about 4 to 5 minutes. Add bay leaf and thyme, stir to combine, and cook for another 2 to 3 minutes. Add cooked pancetta cubes and flour and cook for 2 more minutes before adding wine. Cook until wine has evaporated. Add crème fraîche and simmer for about 5 to 10 minutes. Season with salt, pepper, and nutmeg to taste.
  5. ►In a glass baking dish (or other ovenproof baking vessel), arrange potatoes in a thin layer, overlapping slices as necessary. Remove bay leaf, then pour crème fraîche mixture evenly over potatoes.
  6. ►Place slices of Reblochon on top of potatoes. Bake 10 to 15 minutes, or until cheese is golden brown.
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