• 1kg Charlotte potatoes, peeled
  • 250g bacon lardons
  • 2 shallots
  • 1 garlic clove
  • 100ml white wine
  • 200ml double cream
  • salt and pepper
  • 450g Reblochon cheese, sliced


  • Preheat the oven to 200C
  • Cook the potatoes in a pan of salted water for 5-10 minutes or until tender
  • Drain and set aside
  • Heat a frying pan and fry the bacon and shallots and garlic for 4-5 minutes or until golden brown
  • Deglaze the pan with the wine and continue to cook until most of the liquid has evaporated
  • Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture
  • Pour over the cream, season with salt and lots of pepper
  • Layer the Reblochon on top
  • Bake for 10-15 minutes or until cheese golden brown


  • The first time I made this, I undercooked the potatoes (the bacon mixture cooked a lot faster, the potatoes felt like they were taking ages). This was sad. Slicing before boiling appears to work much better.
  • I’ve yet to make this with Reblochon/shallots due to laziness/convenience - cheddar and onions appear to work perfectly well.
  • It’s a resilient recipe, so I’m lazy with measurements - I use 350g cheese, 300ml cream and 225g lardons, because those are the packaged units