About this recipe: This potato dish is a favourite in France. Originating from the Savoie (Alps) region, it is perfect for a cold day - especially after a day on the slopes. I use either Reblochon or Brie when making it here. Reblochon cheese is the authentic cheese for the dish, but it's not always readily available. Raclette cheese mixed with Gruyere is also a good substitute.
The way I determine exactly how many potatoes I'm using is by seeing how many fill a 20x30cm (9x13 in) pan. It's usually about the amount given here. The amount of cheese will seem like a lot. It melts down into the potatoes - if you don't use enough, the dish will come out too dry. I made this dish often last year when I lived in France, and it is one that can easily be 'winged' and is difficult to mess up.
This recipe is very good. I have made this dish several times before finding this version (most of them are alike, with small exceptions). I have always used Reblochon cheese - it is regularly available here in Monterey County, California, at the better cheese shops. Yes, Brie works - but it often has an ammonia smell/taste which is never the case with Reblochon. This is a great side dish, easy to make and pleasing to almost everybody. - 13 Aug 2011 (Review from Allrecipes US | Canada)
Well, whats not to love about carbs smothered in cheese, creme and bacon? I think this is a good recipe. I had this a few times when I was in France and it is fabulous treat after a day on the slopes or while sipping on a Sancerre on a cold winter's night in Paris. I had to go to 3 cheese stores to find the Reblochon because brie just isn't the same. Having said that, probably isn't necessary. The one thing I would change to this recipe is blending a glass of white wine (a Sancere or Sauvignon Blanc) with the creme fraiche. Also, I don't think it needs to be cooked for so long at that temperature. If you want it to bake quicker, put it in a 450F oven for 17-20 minuts uncovered. - 19 Mar 2012 (Review from Allrecipes US | Canada)
- Rated on - 13 Jun 2015 (Review from Allrecipes US | Canada)