From starting to serving: 35 minutes, active time: 20 minutes. Serves Four.

How the chefs explain it: 

Boil and slice potatoes, render lardons with shallots and
garlic, deglaze with wine and cream, layer potatoes and
lardons under cheese, bake. Simple!




  1.       Peel the potatoes and cover them with cold salted water.
  2.       Bring to the boil and cook for 5-10 minutes, till they’re about 80% done then drain.
  3.       Put the lardons into a cold pan, bring up to a medium heat and as a little fat renders out add the shallots and garlic.
  4.       Fry for 4-5 minutes until the lardons are crispy. Add the wine and scrape the bottom of the pan to collect any bits of sticky goodness.
  5.       Cook till most of the wine has evaporated, pour in the cream, a quick stir then turn off the heat. Have a taste and add salt and pepper if you like.
  6.       Once cool enough to touch, slice the potatoes and lay them in an ovenproof dish.
  7.       Spoon over the lardons mixture.
  8.       Slice the Reblochon and lay it on top.
  9.       Bake in a medium oven for 10-15 minutes until golden, bubbling and fragrant.


Serve with the rest of the bottle of wine, some cornichons or gherkins and a crisp green salad.



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