Reblochon Potato Gratin
Ingredients:
- 1 1/2 lbs potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 clove garlic, minced
- 2 sprigs thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 oz Reblochon cheese, rind removed and thinly sliced
- 2 tbsp butter, melted
- 1/4 cup breadcrumbs
Instructions:
- Preheat oven to 375°F.
- In a saucepan, heat the heavy cream, garlic, thyme, salt, and pepper over medium heat.
- Bring to a simmer and allow to cook for 5 minutes, until slightly thickened.
- In a large bowl, toss the sliced potatoes with the cream mixture until well coated.
- Place half of the potato mixture in a greased baking dish.
- Arrange half of the Reblochon cheese slices on top of the potatoes.
- Repeat with the remaining potato mixture and cheese slices.
- In a small bowl, mix together the melted butter and breadcrumbs until well combined.
- Sprinkle the breadcrumb mixture on top of the cheese layer.
- Cover with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20-25 minutes, until the potatoes are tender and the top is golden brown.
- Let cool for a few minutes before serving.
Verdict:
This Reblochon potato gratin is a delicious and rich side dish that is perfect for any occasion. The creamy and cheesy potato layers are complemented by the crispy breadcrumb topping, making for a satisfying and comforting dish.
Serving Suggestions:
Serve the Reblochon potato gratin as a side dish for roasted chicken or beef, or as a main dish with a side salad. Pair with a glass of white wine or cider for a delightful meal.
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