Cook time 20 minutes
Servings 4


1.2kg Desiree potatoes
1 knob of butter
2 onions, finely sliced
210g speck, cut into lardons
4 sprigs of thyme, leaves picked
100ml white wine
150g a cheese that resembles Reblochon (traditional), acceptable substitutes include Brie, Beaufort, tomme (nuttier taste), raclette or Fontina
120ml cream



Peel the potatoes and place in a pot of salted cold water. Bring to the boil and for 15 minutes or until just tender. Drain and cool slightly before slicing into 1cm rounds.

Preheat the oven to 200C.

In a large pan over a low to medium heat, add the butter with a touch of olive oil and sauté the onions with a pinch of salt for 10-15 minutes or until they are soft and slightly caramelised. Now add the speck and thyme and cook together for a further 5-10 minutes. Deglaze the pan with the white wine and reduce for 3 minutes.

Grease a gratin dish with a small amount of butter. Layer half of the potatoes in the dish and drizzle with half of the cream. Now add half of the onion mix and top with the remaining potatoes, onions and cream. Layer with slices of cheese. Cover loosely with foil so its not touching the cheese and bake for 10 minutes before removing the foil and baking for a further 15 minutes.