I first tasted this dish in a tiny husband-and-wife bistro in Combloux, in the Savoy. We trudged through snow on a night that was 10 below zero to get there. A simple dish, perfectly suiting the night we’d braved. — Russell Blaikie
- 50 ml olive oil
- 1 onion, finely chopped
- 100 gm lightly smoked bacon cut into matchsticks
- 125 ml dry white wine
- 6 waxy potatoes, such as Ruby Lou or desiree, cut into small cubes (leaving skin on)
- 100 ml pouring cream
- 250 gm Reblochon (see note)
- To serve: crusty bread
- 1Preheat oven to 180C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
- 2Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.
Reblochon is a French washed rind cheese available from select delicatessens and fromageries. Substitute with another washed rind, such as Taleggio.
Drink Suggestion: This rich dish is traditionally served with a white from the Savoy region in France but these wines can be hard to find in Australia, instead try a pinot gris from Alsace – something quite spicy with clean fresh acidity. Drink suggestion by Emma Sputore