Best 2 Reblochon Potato Gratin Recipes
Take a culinary journey to the heart of the French Alps with Reblochon potato gratin, a dish that harmoniously blends rich, creamy cheese with tender potatoes and a touch of nutty goodness. This traditional dish is a symphony of flavors and textures, where the earthy notes of potatoes intertwine with the savory, slightly pungent character of Reblochon cheese.
In this article, we'll explore the art of creating Reblochon potato gratin, providing you with step-by-step instructions and variations to cater to different preferences. From the classic recipe to exciting twists that incorporate bacon, mushrooms, and even a hint of mustard, we've got you covered. Discover the secrets to achieving that perfect golden-brown crust and a luscious, gooey center that will tantalize your taste buds.
Whether you're a seasoned home cook or just starting your culinary adventure, we've ensured that our recipes are easy to follow and guarantee delicious results. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving for more.
REBLOCHON-POTATO GRATIN
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
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
This potato-cheese gratin may sound like some ancient Alpine classic, but it's rather more modern than you'd expect.
Provided by Tom Parker Bowles
Categories HarperCollins Side Christmas Casserole/Gratin Easter Potato Cheese Pork Bacon Garlic Milk/Cream Dinner Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the sliced potatoes in a large pan of boiling salted water for 10-12 minutes, until just tender but not breaking up. Drain and set aside.
- Meanwhile, heat the oil in a large, ovenproof frying pan (or an ovenproof dish), then add the onion and cook for 8-10 minutes until translucent. Add the pancetta and cook for another 5 minutes, then stir in the garlic. Continue on the heat, stirring occasionally, until the bacon is cooked through and the onions turn lightly golden.
- Drain off any excess fat. Raise the heat, then pour the white wine into the pan and add the bay leaf. Cook for a couple of minutes, stirring to deglaze the pan, until the wine has reduced by about a third. Add the cream and simmer until that has reduced by about a third too. Remove the pan from the heat and add the potatoes, stirring carefully to coat them with the creamy mixture - it doesn't matter if they start to break up a little. Remove the bay leaf and season the mixture to taste.
- Nestle about two-thirds of the chunks of cheese in among the potatoes and onions, then scatter the rest over the top. Transfer the pan to the oven and bake for about 15 minutes at 180°C/Gas Mark 4, until golden brown and bubbling.
- Leave to settle for a few minutes, then serve with a salad of vinaigrette-dressed Little Gems and a few cornichons to cut through the creaminess of the Reblochon.
- Enjoy with a Burgundian oaked Chardonnay such as St Véran.
Tips:
- Use high-quality ingredients, including a flavorful cheese like Reblochon and fresh, starchy potatoes.
- Slice the potatoes thinly and evenly to ensure they cook evenly.
- Don't overcrowd the potatoes in the pan, or they will steam instead of fry.
- Cook the potatoes over medium-low heat so that they have time to brown and caramelize.
- Stir the potatoes occasionally to ensure they cook evenly.
- Don't overcook the potatoes, or they will become mushy.
- Season the potatoes with salt, pepper, and other herbs and spices to taste.
- Use a gratin dish that is just large enough to hold the potatoes in a single layer.
- Pour the cream mixture over the potatoes and make sure it is evenly distributed.
- Top the potatoes with the cheese and bake until it is melted and bubbly.
- Let the gratin cool for a few minutes before serving to allow the flavors to meld.
Conclusion:
Reblochon potato gratin is a delicious and versatile dish that can be served as a main course or a side dish. It is perfect for a special occasion or a weeknight meal. With its creamy, cheesy, and flavorful potato filling, Reblochon potato gratin is sure to be a hit with everyone who tries it.
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