This hearty dish is perfect for a cozy winter meal with friends. The creamy, rich flavour of Pont-l’Évêque cheese makes this gratin something truly special.
About Pont-l’Évêque Cheese
Pont-l’Évêque is a soft cow’s milk cheese with a smooth creamy texture and a strong earthy flavour. Originating from Normandy, this cheese has been a staple in French cuisine since the 12th century. It adds a luxurious touch to potato gratin where it melts beautifully and gives the dish a rich savoury flavour.
What makes Pont-l’Évêque Gratin special?
Pont-l’Évêque Gratin is more than just a potato dish, it’s a tribute to Normandy’s culinary heritage. The cheese’s creamy texture and strong smell make it perfect for gratins where it forms a decadent crust. This gratin pairs well with a dry white wine or a light red and is a great side dish for roasted meats or a main course.
How to store and serve Pont-l’Évêque
Pont-l’Évêque should be stored in the fridge, wrapped in its original packaging or wax paper. Let the cheese come to room temperature before using it in your gratin. Leftovers can be stored for up to a week, it will continue to mature.
Preparation time
15 min
Ingredients For
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1.20 kg
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200 g
Preparation
1
Preheat the oven to 350 °F.
2
Peel and chop the onion. Brown the onion on medium heat with 2/3 tbsp butter for 5 minutes.
3
Add the bacon bits and cook for 5 minutes.
4
Peel and cook the steamed potatoes into half-inch slices.
5
Butter a deep baking dish with the remaining butter. Add a layer of sliced potatoes, then add salt and pepper. Add a layer of the onion-bacon mixture, cover with 1/3 tbsp of cream, and add pepper. Repeat twice.
6
Cut the Pont-l'Evêque cheese into slices that are 1/3 inch thick. Place them on top of the potatoes.
7
Bake for 25 minutes at 350 °F. Serve warm with salad.
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