Nothing can compete with a bacon-cheese-potato combination during the cold, dark winter nights. Ideally this would be enjoyed after a long day of skiing in the Alps as is tradition, but it still tastes good when eaten in front of a film in a Parisian garret too. Serve as a side dish or have it as the main event, depending on how hungry you are.

Not a fan of Reblechon? Give it a try with another soft cheese instead – my preference would be a creamy, aged French brie.

Serves 4 


  • 4-5 medium sized potatoes
  • 300g smoked lardons
  • 1 large onion
  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 100ml white wine
  • 150ml double cream
  • 1 whole Reblechon
  • Butter
  • Fresh chives
  • Salt n’ Pepa

Boil the potatoes in salted water until almost cooked – they should be just tender when pricked with a fork. Drain and leave to cool until cold.

Slice the onion into thin half-moons, and fry in a knob of melted butter until they are beginning to soften. Add the smoked bacon lardons and the chopped garlic, and fry until cooked and beginning to caramelise. Pour in half a glass of white wine, and once it has deglazed the pan  add the cream and the Dijon mustard. Stir, season with salt and pepper and leave to simmer until it has slightly reduced.

Slice the cold potatoes into thin rounds, but not so thin that they crumble – depending on the potatoes you’ve used, a thickness of around 0.5 – 1cm.  Arrange one layer of these in an ovenproof dish (an oval or rectangular gratin dish is ideal), overlapping them slightly to make sure they are packed tight. Pour some of the cream mixture over the potato layer until it is covered, then top with thin slices of Reblechon, adding more or less depending on how cheesy you want it to be. Repeat with another potato layer, followed by cream, followed by cheese, until you fill the dish to the top. Pour in any leftover cream mix until the dish is filled at the sides, then add a final layer of cheese to the top.

Bake in the oven for around 10-15 minutes at 180C (fan-assisted), or until the top is golden and bubbling. Sprinkle with fresh chopped chives before serving.