Savoyard Potato and Reblochon Gratin

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A hearty Alpine specialty from the Savoie region of France, this rustic gratin layers tender potatoes with smoky bacon, sweet caramelized onions, and a whole wheel of creamy Reblochon cheese baked until bubbling and golden. It is the kind of warming, indulgent dish traditionally served after a day on the ski slopes, paired with a crisp green salad and a glass of dry white wine.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 52 gFat
• 26 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 5 gSugar
• 30 gProtein
• 920 mgSodium
• 1150 mgPotassium
• 380 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the gratin

• 2 lbs (900g) Yukon Gold or other waxy potatoes, peeled
• 1 whole Reblochon cheese (about 14 oz / 400g), sliced horizontally

For the filling

• 7 oz (200g) thick-cut bacon or lardons, diced
• 1 large yellow onion, halved and thinly sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/2 cup (120ml) dry white wine, such as a Savoie or Sauvignon Blanc
• 1/3 cup (80ml) heavy cream
• 1 tsp fresh thyme leaves (optional)
• Salt and freshly ground black pepper, to taste

Directions

1. Place the whole peeled potatoes in a large pot of salted cold water, bring to a boil, and simmer for 15 to 18 minutes until just tender when pierced with a knife. Drain and let cool slightly, then cut into 1/4-inch (5 mm) thick rounds.
2. While the potatoes cook, preheat the oven to 400°F (200°C). In a large oven-safe skillet, cook the diced bacon over medium heat for 6 to 8 minutes until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a plate, leaving about 2 tablespoons of fat in the pan.
3. Add the butter to the bacon fat, then stir in the sliced onions and a pinch of salt. Cook over medium-low heat for 10 to 12 minutes until soft and golden, then add the garlic and thyme and cook for 1 minute more.
4. Pour in the white wine and simmer for 3 to 4 minutes to reduce by half, scraping up any browned bits from the bottom of the pan. Stir in the cream and return the cooked bacon to the pan.
5. Arrange half of the potato slices in an even layer over the onion mixture, season lightly with pepper, then top with the remaining potatoes. Pour the cream and bacon mixture evenly over the top.
6. Slice the Reblochon in half horizontally through the middle and place the slices rind-side up over the potatoes, covering the surface as completely as possible. Dot any small gaps with extra pieces of cheese.
7. Transfer the skillet to the oven (or pour into a 9×13-inch baking dish) and bake for 25 to 30 minutes until the cheese is fully melted, the top is golden brown, and the edges are bubbling vigorously.
8. Let the gratin rest for 5 minutes before serving directly from the pan, spooned onto warmed plates alongside a crisp green salad dressed with a sharp vinaigrette.

Cook’s Notes

• If authentic Reblochon is unavailable, substitute with a young Camembert, Tomme de Savoie, or another mild washed-rind cheese; keep the rind on for the most traditional flavor.
• Be careful not to overcook the potatoes during the initial boil — they should hold their shape when sliced, as they will continue cooking in the oven.
• For the best flavor, choose a dry, unoaked white wine from Savoie such as Apremont or Roussette; avoid anything sweet or heavily oaked.
• The dish is famously rich, so serve modest portions with a sharply dressed frisée or arugula salad to balance the richness.
• Leftovers reheat well in a 350°F oven covered with foil; add a splash of cream before reheating to restore the original creaminess.

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