Ingredients

How to make it

  • Preheat oven to 350F.
  • Cook the potatoes in salted water until tender, but still slightly firm in the center. Drain, cool and cut into cubes.
  • In a skillet, lightly brown the lardons. Add the onion and continue cooking for two minutes. Deglaze with white wine. Let reduce by half.
  • Add the cubed potatoes, nutmeg and pepper. Mix well. Pour into a lightly buttered ovenproof casserole. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese. Place the cheese rind up on the potato mixture.
  • Bake on the lowest rack in the oven for 40 -45 minutes.
  • Serve hot immediately with frisée salad.
before baking   Close

Reviews & Comments 10

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  • jimmycatsup 5 years ago
    Wonderful - a great French recipe. I would add garlic, too, as they do in France, but it's really very good without it!
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    " It was excellent "
    ravenseyes ate it and said...
    sounds awesome - can't wait to make this for my potato loving son-in-law
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  • ragdolly 6 years ago
    wow this sounds so wonderful ... can you see me drooling ? thank you so much for sharing .. J
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    " It was excellent "
    pink ate it and said...
    Off to France I go! *smile* Great recipe!
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    " It was excellent "
    inmaculada ate it and said...
    Astonishing recipe¡¡¡ love potatoes and cheese, so this is heaven for me...
    Thanks a lot.
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    " It was excellent "
    dee ate it and said...
    I adore this stuff. Had it many times at the French Markets and made it at home as well. YUM! DH and I were just in the Wild Oats store in Tampa this weekend and found some Reblochon. Yea! for you and your recipe !
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    " It was excellent "
    tuilelaith ate it and said...
    Yes, this is worth imagining, and making too!
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  • kukla 6 years ago
    Excellent recipe! Looks like it makesa fabulous, rustic presentation too :) Thanks (again) Lillyann :)
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    " It was excellent "
    chriesi ate it and said...
    Mmm that is absolutely fantastic.
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  • whuebl 6 years ago
    Fantastic recipe - thanks so much for sharing!!! I have used ham instead of bacon in a similar recipe with plain old Cheddar and it was pretty good - but then I did use wine and used whole milk instead of cream!

    I am going to try that puppy tonight! Let you know how it turns out. I may have to substitute Brie as Reblochon is hard to find in the US.
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