I don’t know about you, but when I am stressed I try to go to my Happy Place, and my Happy Place is the kitchen! I was raised in my grandmother’s and mother’s kitchen where they both cooked simple but wonderful and tasty food. So when I need to refocus I cook comfort food! This week, our kitchen smelled very good with aromas of stew simmering, cookies and muffins baking. One meal that both Sandra and I love is this fantastic Gratin of Potatoes with Reblochon Type Cheese! It seemed that French Canadians and Latvians have the same love for potatoes, cream and bacon! When I first made this Sandra said: “Oh my God! Leave me in a room alone with this!” I served this dish with a simple green salad. I am still purring!
ENJOY!
Ingredients:
- 2 ¼ lb potatoes
- ½ cup of each beef, chicken or vegetable broth and cream
- 1 lb reblochon type cheese (this cheese is flavourful but on the mild side, if you like a more pronounced flavour you could use a stronger soft cheese like the Peribonka)
- salt, pepper, nutmeg to taste
- 2 tablespoons butter
- 1 garlic clove, crushed
- 1 tablespoon finely chopped onion
- (Depending on how I feel, I sometimes add a couple of slices of fried bacon)
Method
- Preheat the oven to 425F
- Wash and peel the potatoes and cut them into ½ inch cubes
- Boil the potatoes in salted water for 4 minutes, then drain under cold water, set aside
- Cut the cheese in thin slices and scrape off a little bit of the rind
- Heat the broth and cream together
- Once the broth and cream is warm, add the cheese one slice at a time and let it melt on a low setting
- Season with salt, pepper and nutmeg
- Melt butter in a pan and sweat the onion and garlic
- Transfer the garlic and onion to a baking pan, add the semi cooked potatoes and pour on the cheese sauce
- Bake for 20 minutes on 425F then reduce to 350F and bake for another 30 minutes until the potatoes are soft.
Oh la la. C’est à essayer certain!
C’était délicieux!