Potato and Reblochon cheese gratin

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Potatoes
  • Potatoes : 1 medium-sized
  • Salt : 1
  • Water : 4
• Reblochon cheese : 200
• Cream Mixture
  • Heavy cream : 200
  • Garlic : 2
  • Nutmeg : 1/4 tsp
  • Salt : 1/2 tsp
  • Black pepper : 1/4 tsp

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• Peel the potatoes and slice them into thin rounds.
• In a large pot, bring water to a boil and add salt.
• Cook the potato slices in the boiling water for about 5 minutes, until slightly tender. Drain and set aside.
• In a small saucepan, heat the heavy cream over medium heat.
• Crush the garlic cloves and add them to the cream. Let it simmer for 2 minutes.
• Add nutmeg, salt, and black pepper to the cream mixture. Stir well.
• Grease a baking dish with butter or cooking spray.
• Layer half of the potato slices in the bottom of the dish.
• Cut the Reblochon cheese into thin slices and place half of them on top of the potatoes.
• Pour half of the cream mixture over the cheese and potatoes.
• Repeat the layers with the remaining potato slices, cheese, and cream mixture.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• You can add some chopped fresh herbs like thyme or rosemary for extra flavor.
• Serve the gratin as a side dish with roasted meat or as a main course with a green salad.

Information

• Reblochon cheese is a soft and creamy French cheese that melts beautifully, making it perfect for gratins.
• This gratin can be prepared in advance and reheated before serving.