I will never stop making it this, it is truly delicious. It is a potato bake made with the addition of speck, onions, garlic, thyme, wine and cream, how could this be bad.
Now as I was cooking with what I had in the house I used fontina cheese. But even if you chose to use reblochon, it is not going to be easy to find at your local supermarket, some countries don't even have it. You can substitute it with a brie or camembert or in Australia L'artisan the mountain man cheese. Alternately, you could use raclette, I do love it baked, and I think the flavor would also work well in this dish. Basically you can use whatever cheese you love, that melts well.
This is delicious, I served it as a side to barbecued a barbecued steak and with a green salad and it was a perfect dinner for me.
1.5kg chat potatoes, scrubbed
300g speck or bacon, cut into strips
3 large eschalots, thinly sliced
2 garlic cloves, crushed
2 thyme sprigs, leaves picked
1/3 cup (80ml) dry white wine
1/2 cup (125ml) pouring cream
250g reblochon cheese or camembert, or raclette or fontina
Place the potato in a pan of cold, salted water and bring to the boil, then reduce the heat to medium-low and cook for 20-25 minutes or until tender. Drain, then cool slightly and thickly slice.
Meanwhile, preheat the oven to 190°C/170C fan forced. Place speck in a frypan over medium heat and cook for 3 minutes or until the fat has rendered. Add the eschalot and cook, stirring, for 5 minutes or until softened.
Add the garlic and thyme to the pancetta mixture, then cook for 1 minute or until fragrant. Add the wine, then bring to a simmer and remove from the heat. Stir in the cream, then add the potato and gently stir to combine. Season, then transfer mixture to a 20cm x 30cm ovenproof dish.
If using a soft cheese like reblochon or camembert, cut the cheese in half horizontally to make 2 discs, then cut each disc in half to make 4 semi circles. Place cheese on top of the potato mixture.
If using a firmer cheese like a raclette or fontina, grate the cheese to cover the potato mixture.
Bake for 25 minutes or until the cheese is melted. Serve immediately.
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