serves
6
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 kg starchy potatoes, peeled, diced into 1 cm cubes
- 150 g unsalted butter, diced, divided
- 200 g smoked speck, rind removed, diced into 1 cm cubes
- 3 cloves garlic, minced
- 2 onions, thinly sliced
- 4 sprigs thyme, leaves picked
- 200 ml white wine
- 500 g Reblochon cheese, thickly sliced
- salt
- pepper
Instructions
- Preheat oven to 180°C.
- Place potatoes in a pot and cover with cold water. Bring to the boil then simmer until just tender but still with some resistance when pierced with a fork or knife point. Drain and set aside.
- Place a large frying pan on medium heat and melt 75g butter until frothy. Colour the potatoes, trying not to overcrowd so the potatoes don’t get soggy. Cook potato in two batches if the pan is not big enough.
- Add speck and garlic and toss gently for a few minutes.
- In a saucepan, melt 75 g of butter then add the sliced onions and thyme. Cook the onions slowly until caramelised.
- Deglaze with white wine then keep cooking until liquid is almost dry.
- Add onion to the potatoes then toss well.
- Place potato mixture in a gratin dish then lay the cheese across the top, covering all the potatoes.
- Season with salt and pepper then bake for 20-30 minutes or until the cheese Is melted and golden. Serve hot.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
