REBLOCHON-POTATO GRATIN
Reblochon is a French cow's-milk cheese. It has a smooth yellow-to-pink rind and a rich, creamy interior. Ripe Camembert cheese can be used in its place in this delicious potato gratin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
Steps:
- Generously butter a 5-cup gratin dish. Melt 1 tablespoon butter and olive oil in a large skillet over low heat. Add onions, sprinkle with sugar, and cook, stirring occasionally, until onions are very soft and golden, 15 to 20 minutes, and set aside.
- Preheat oven to 400 degrees. Using a mandoline or a knife, slice potatoes 1/8 inch thick. Arrange one-third of the potatoes so they overlap in the gratin dish; sprinkle with salt and pepper. Cover potatoes with half of the reserved onions, half the cheese, and one-third of the thyme leaves. Arrange another one-third of the potatoes so that they overlap; sprinkle with salt and pepper. Repeat layering with remaining onions, cheese, and one third of the thyme. Arrange remaining potatoes on top so they overlap. Melt remaining 2 tablespoons butter; brush it over the final layer of potatoes. Sprinkle the remaining thyme, and season with salt and pepper.
- Cover tightly with aluminum foil, and place in the oven. Bake for 40 minutes; remove foil, and bake until golden brown, 20 to 30 minutes more. Remove from oven, let stand 5 minutes, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Carson Kreger
[email protected]Overall, I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Ruth Smith
[email protected]This dish was a bit too rich for me, but it was still very good.
OJK JOKES
[email protected]This gratin was delicious! The potatoes were cooked perfectly and the cheese was gooey and flavorful.
Shahzaib Shahzaib khan
[email protected]The Reblochon cheese was a bit overpowering for my taste. I think I would prefer a gratin with a milder cheese.
Richard Rice
[email protected]This gratin was easy to make and it turned out great! I would definitely recommend it to anyone looking for a delicious and easy side dish.
rinia amritpersad
[email protected]I'm not a big fan of Reblochon cheese, so I wasn't a huge fan of this gratin. However, I think people who enjoy Reblochon cheese would probably like this dish.
Lord Abban
[email protected]Overall, I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
IcyDeluxeDev
[email protected]The potatoes in this gratin were a bit undercooked for my taste. I would recommend cooking them for a few minutes longer.
ustad G
[email protected]This gratin was a bit too rich for my taste. I think I would prefer a gratin with a lighter cheese, such as Gruyère.
Balal King
[email protected]The Reblochon cheese gave this gratin a unique and delicious flavor. I would definitely recommend using this cheese if you're looking for a flavorful and creamy dish.
Dj Faruk
[email protected]This was my first time making a potato gratin and it turned out amazing! The instructions were easy to follow and the dish was ready in no time.
Clemencia Ayamga
[email protected]I've made this gratin several times and it always turns out great. It's a great dish to serve for a special occasion or a weeknight meal.
Ty Kk
[email protected]This gratin was a hit with my family! The potatoes were perfectly cooked and the Reblochon cheese was gooey and flavorful. I will definitely be making this again.