Serves: 4
This recipe nearly always uses Reblochon cheese to give it its true flavour. It is difficult to reduce the fat content without losing the taste.
Chef’s Tip
The components of this dish can be prepared in advance. Make sure everything is at room temperature before assembling. Various potatoes can be used, including unusual types like Belle de Fontenay. The single cream can be exchanged for crème fraîche and the milk for semi-skimmed to reduce the fat content, but the full rich flavour may be compromised.
Ingredients
100ml full-fat milk
100ml single cream
2 bay leaves
1 tsp cumin seeds
700g sweet potatoes (unpeeled and sliced in ½cm large slices)
8 rashers thick cut, smoked bacon (cut into 2cm pieces)
1 onion (sliced)
1 sprig thyme
2 garlic cloves (crushed)
300g Reblochon cheese (cubed and kept very cold)
1 tbsp mustard seeds (or Dijon/English mustard)
crushed black pepper
Method
Preheat the oven to 200C/Gas7.
For the cheese sauce Bring the milk to the boil in a milk pan and simmer for two minutes. Add the cream and simmer again for two minutes. Add the bay leaves, cumin seeds and mustard. Turn off the heat. Whilst cooling, add the cheese but DO NOT stir – simply leave to infuse and cover with a lid.
For the sweet potatoes In a separate, very hot, large sauté pan with a lid, fry the bacon with no oil. Grind some freshly cracked black pepper over the bacon and allow to colour. Add the onions, garlic and thyme, then cover with the lid. When the onions start to soften, add the sliced potatoes. Mix and turn the heat down. Cook for 10 minutes. Remove from the heat until required.
To assemble
Using an ovenproof dish, layer the potatoes, warm the cheese sauce a little and cover the potatoes. Bake for 25 minutes and serve hot. Delicious!
