Seemed like an apt time to give this a rerun so apologies if you’ve seen it before, this is how I make the French Alpine classic, invariably someone will say it’s wrong of course but this was a method given to me by a French chef from the alps. I don’t caramelise the onions too heavily so they still have a bite. Boiling the potato in the skin will give more flavour, slicing them raw would make this more of a pomme au gratin. The all important cheese can be bought online or from specialist cheese shops, you could sub it out for a something like Camembert but the traditionalist police will be very cross.
Full details below for 2 individual servings like this or just double for a family size for 4.
500g potatoes
2 onions
4 garlic cloves
150g smoked bacon lardons
100ml white wine
250-300ml double cream
300g reblochon cheese
Salt and Pepper
1 garlic clove
1. Boil the potatoes in salted water with the skins on until they just fork tender, strain off the water and allow them to steam dry/cool
2. Fry the lardons until brown and little crispy before adding the onion, soften down and allow to brown a little before adding the garlic. Fry for a further minute before deglazing with white wine. Reduce until no liquid remains set aside.
3. Slice the potatoes thinly (3mm) then layer up with the bacon mix, season the top with salt and pepper before pouring over the double cream until the tray is full.
4. Top with the reblochon and bake at 180c for 45 mins. Serve this with green salad, cornichons and even some cured meats
#alps #food #savoyarde #comfortfood #potato #cooking #yummy #food #shorts