serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1.2 kg Desiree potatoes
- Knob of butter and a little olive oil, for cooking, plus extra butter to grease dish
- 2 onions, finely sliced
- 210 g speck, cut into lardons
- 4 sprigs thyme, leaves picked
- 100 ml white wine
- 120 ml cream
- 150 g suitable cheese (see Note)
Instructions
- Peel the potatoes and pace in a pot of salted cold water. Bring to the boil and for 15 minutes or until just tender. Drain and cool slightly before slicing into 1 cm rounds.
- Meanwhile, pre-heat the oven to 200°C.
- In a large pan over a low to medium heat add the butter with a touch of olive oil and sauté the onions with a pinch of salt for 10-15 minutes or until they are soft and slightly caramelised. Add the speck and thyme and cook together for a further 5-10 minutes. Deglaze the pan with the white wine and reduce for 3 minutes.
- Grease a gratin dish with a small amount of butter. Layer half of the potatoes in the dish and drizzle with half of the cream. Now add half of the onion mix and top with the remaining potatoes, onions and cream. Layer with slices of cheese. Cover loosely with foil so it’s not touching the cheese and bake for 10 minutes before removing the foil and baking for a further 15 minutes.
Note
Reblochon is traditionally used in France. In Australia, some specialist cheesemakers sell ‘Reblochon style’ cheeses. Substitutes that will also work include brie, beaufort, tomme (a nuttier taste), raclette or fontina.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
