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

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.

Cook's tips

This dish can be assembled ready to cook several hours in advance. Cover with clingfilm and leave in the fridge until required.

Variation

You could use Chaumes or Brie in place of the Reblochon.