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Potato and French Cheese Gratin
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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.
This dish can be assembled ready to cook several hours in advance. Cover with clingfilm and leave in the fridge until required.
You could use Chaumes or Brie in place of the Reblochon.
Typical values per serving:
10.7% fat per serving
This recipe was first published in June 2003.