Ingredients

• 1 kg potatoes
• 1 farmhouse Reblochon
• 3-4 rashers bacon
• 2 onions
• A pot of single cream
• Salt and pepper

Preparation

Brown the onions and the chopped bacon. Add the potatoes (parboiled if desired) cut into slices or cubes. Fry the potatoes, stirring regularly, and season to taste. Scrape the white from the rind of a Reblochon. Cut the cheese through the middle (horizontally), and then cut each half into quarters. Put the fried potatoes and chopped bacon into a gratin dish and cover with the slices of cheese. Add the single cream, salt and pepper. Cook in a slow oven to allow the Reblochon to melt through the potatoes.

Accompanying wine

Château de Ripaille (blanc) or Mondeuse (rouge).