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Alessandro Grano
This French-style potato bake can be made with any soft, meltable cheese.
Servings 4


  • pounds yellow potatoes peeled and sliced into ¼-inch-thick rounds
  • ¾ cup whole milk
  • 1 pound smoked pancetta diced
  • 3 tablespoons unsalted butter
  • 1 yellow onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 bay leaf
  • ½ tablespoon chopped thyme
  • 2 tablespoons all-purpose flour
  • ½ cup white wine
  • cups crème fraîche
  • 1 teaspoon sea salt plus more to taste
  • Freshly ground black pepper to taste
  • Ground nutmeg to taste
  • 1 wheel Reblochon cheese sliced into ¼-inch-thick pieces


  • ►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.
  • ►Remove potatoes from cooking liquid. Set aside, discarding cooking liquid.
  • ►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.
  • ►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.
  • ►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.
  • ►Place slices of Reblochon on top of potatoes. Bake 10 to 15 minutes, or until cheese is golden brown.

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