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Waitrose

Potato and French Cheese Gratin

This gratin uses Reblochon, a washed rind French cheese with a yellowish rind and a gentle, fruity flavour. In this dish, which is similar to a traditional tartiflette, the cheese melts beautifully into the potatoes. If available, use waxy, new season potatoes such as Jersey Royal or Cornish Premiere.

Preparation time:
25 minutes
Cooking time:
40 minutes to 45 minutes
Total time:
1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes
Serves:
 4

Ingredients

  • 300ml vegetable stock
  • 170ml carton Waitrose Double Cream
  • 1 clove garlic, peeled and crushed
  • Few sprigs fresh thyme
  • 750g baby potatoes or salad potatoes, scrubbed and thinly sliced
  • 1 bunch salad onions, washed and finely chopped
  • 250g Waitrose Select Reblochon de Savoie, cut into thin slices
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 180ºC, gas mark 4. Lightly butter a 1.5 litre, ovenproof dish. Pour the stock and cream into a small pan, and add the garlic and thyme. Slowly bring to the boil and simmer for 2 minutes. Remove from the heat and allow to infuse.
  2. Cook the potatoes in a pan of boiling water for 3 minutes, until just starting to soften, then drain well and cool slightly. Place a layer of potatoes, salad onions and cheese in the prepared dish, add seasoning, then pour a little of the cream mixture over. Repeat until all the ingredients are used, finishing with a layer of potatoes. Place the thyme sprigs from the cream among the potatoes.
  3. Place the dish on a baking sheet and bake for 40-45 minutes until the potatoes are tender when pierced with a knife and the top is golden brown. Leave to cool for 5 minutes. Serve with a big bowl of green salad, dressed with Waitrose Gourmet French Dressing.