Cheese and Potato Nests

This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad.

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon soft butter
  • 18 ounces/500 grams waxy potatoes, such as Maris Peer or Charlotte
  • 7 ounces/200 grams lardons or cubes of smoked bacon
  • 1 bay leaf
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 3 1/2 fluid ounces/100 milliliters dry white wine
  • 9 ounces/250 grams Reblochon cheese, cubed
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Directions

Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and brush a 6-hole muffin tin with the butter.

Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).

Put the lardons, bay leaf, garlic and onions into a large nonstick frying pan and cook until the lardons are golden brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat; stir in the Reblochon cubes.

Divide the potato mix among the 6 holes in the muffin tin and bake until golden brown and bubbling, 15 to 20 minutes. Serve hot.

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Newest Ratings and Reviews

Read all 10 reviews

  • on February 12, 2014

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    Great for breakfast or a light meal any time of the day. Enjoy the show - cooking at its best.

    people found this review Helpful.
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  • on July 10, 2013

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    I had problems getting Reblochon since it's made from unpasteurized milk and cannot be imported into the US... Nobody in the general area is making a "domestic" version, nor can I find Delice du Jura. I opted for a Bavarian Cheese called Rougette... But I think it would also be delicious with Taleggio. It was still delicious with the Rougette though.

    @tbell023 - Venissimo Cheese is the one things I miss most since leaving San Diego.... I LUVD that place. So many cheeses, so little time!

    people found this review Helpful.
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  • on March 10, 2013

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    Rachel Khoo is the best chef I've witnessed on tv. I have recorded everyone of her episodes, shared them with friends and family and have enjoyed every minute over and over again. Not only is she charming, engaging, and instructional, she is a true breath of fresh air.Watching this gem make delicious food with the most humble of kitchens, the simplest of tools, truly brings home why I love food and the art of cooking. I can't help smiling watching her use her chipped bowl, her 2 burner stove, and toaster oven which reminds me that food is an art, and the utenils pale in comparison to one's passion to make something truly wonderful. I'd do anything to go to Paris and learn and share every second with Rachel! Btw, these potato nests will change your life, if not make any brunch you partake in pale in comparison without them.

    people found this review Helpful.
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