Paul Bloxham warms-up appetites with a seriously cheesy potato dish - an alpine speciality...
By Paul Bloxham
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 300 g reblochon cheese, or a wedge of Tomme De Savoie cheese
  • 1 large onion, finely diced
  • 3 cloves garlic, crushed
  • 500 g smokedlardons of bacon
  • 1 kg waxy potatoes, preferably ratte
  • 250 ml double cream
  • good dash white wine
  • freshly ground salt and black pepper


1. Cook the potatoes in boiling water until tender. Drain, thickly slice and set aside.

2. Melt the butter in a frying pan and gently cook the sliced onion, garlic and bacon lardons - they should soften, but not take on any colour.

3. Add the potatoes to the pan and continue to cook gently for 4-5 minutes. Pour in the white wine and cook down until almost all of it has evaporated. Season with salt and pepper. Preheat the oven to 200C/gas 6.

4. Cut the Reblochon cheese in half horizontally - you might like to leave the rind on. Butter a gratin dish, and tip in the potato mixture. Pour over the cream.

5. Place the reblochon halves on top, rind-side upwards, and bake in the oven for 15-20 minutes, until the cheese has melted into the potatoes.

6. Serve with a green salad dressed with walnut oil dressing and crusty bread.

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