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15/01/2020 12:46:45  

A ridiculously indulgent take on a gratin, with potatoes smothered in a creamy bacon and onion sauce and a whole wheel of reblochon cheese

It has the air of a dish that’s been warming up Alpine winters for centuries, but this take on the potato gratin was, in fact, created by the reblochon marketing team in the 1980s as a way to sell more of their delicious cheese. I hope they got a pay rise, because this is the most comforting carb-fest imaginable: don’t even think of making it unless there’s a nip in the air.

Prep 40 min
Cook 15 min
Serves 6

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