Okay, so I'm having a senior moment... I'm chasing the name of a potato dish that involves thinly sliced potatoes baked in (I seem to recall) stock and topped with a half round of a soft-ish cheese. The specific cheese is similar to a camembert or brie but stronger in taste, evidently. I believe it's French but I could well be wrong on that on that point.
I've made it a couple of times before and it's absolutely divine - I just can't find the recipe or remember its name!!
Yes! Yes! Yes! Thank you! We can't get Reblochon here in NZ so I substituted with Parmesan (for flavour) and camembert for texture. Guess what I'm cooking tonight?!
1) Cook potatoes in water, dice and place in gratin dish.
2) Sauté bacon cubes, deglaze with sliced onions, white wine, dash of cream, pour over potatoes.
3) Remove the crust from a Reblochon cheese (easier done if you place the cheese in the fridge first for a few hours), slice cheese in two so you get two large, thin discs, place cheese over gratin, bake until GBD.
Sorry to hear that
Is it because it is unpasteurized?
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