Bacon and Reblochon Potato Gratin with Garlic Cream: The Ultimate Comfort Dish

If you’re in search of a potato gratin with reblochon and bacon that says “yes, this is a gratin” with every bite, you’ve come to the right place. This dish combines thin slices of firm potatoes, a fragrant garlic cream, and smoky bacon that adds both flavor and depth. On top, the reblochon melts beautifully, creating a golden crust that envelops the gratin in a silky texture.

Why This Gratin Works (And What You’ll Achieve)

A successful gratin hits three key targets:

Tender Potatoes: They should cook in the cream without turning the dish into a dry mash.
A Creamy Coating: It should neither be too liquid (resulting in a floating gratin) nor too thick (leading to improperly cooked potatoes).
Perfectly Melting Cheese: The reblochon should melt and brown, not dry out.

This recipe is designed to ensure even cooking by focusing on just two simple aspects:

Choosing the right firm potatoes (ideal for thin slices) to limit moisture and maintain a tender texture.
Controlling the oven temperature to allow the center to cook through before achieving a beautiful surface color.

The Gourmet Appeal: Smoky, Garlicky, and “Bloomy Crust”

The bacon adds a smoky aroma that enhances the cream, contributing its rich flavor. The reblochon brings the unique touch: a bloomy rind, a clean melt, and a slightly milky flavor that holds up well to heat. Together, they create a gratin that is both robust and elegant—perfect for a family dinner or a stress-free Sunday meal.

What Ingredients Do You Need for the Gratin?

Here’s the exact base that will be used in the preparation:

Firm Potatoes

1 kg of firm potatoes (such as Charlotte, Manon, or Franceline)

Culinary Role: These are the backbone of the gratin. The firm flesh holds up well during long cooking and remains pleasant to bite into, especially in thin slices. Opting for a floury variety risks a mushy texture or a disintegrating gratin.

Smoked Bacon

200 g of smoked bacon

Culinary Role: They add smoky flavor and a bit of crunch (especially if quickly cooked before baking). The bacon also infuses the cream with flavor.

Onion or Shallot (Optional)

1 small onion or 2 shallots

Culinary Role: A sweet, aromatic base that enhances the cream without overshadowing the reblochon.

Heavy Cream

40 cl of heavy cream

Culinary Role: The binding agent that envelops the potatoes, ensuring a creamy texture that results in a “moist gratin” rather than a dry one.

Milk (Optional, for Adjusting Texture)

10 to 20 cl of milk (depending on the thickness of your potatoes and baking dish)

Culinary Role: It helps adjust the liquid level to ensure even cooking of the slices. It prevents dryness: the potatoes must be sufficiently moist to become tender.

Garlic

2 cloves of garlic (finely minced or pressed)

Culinary Role: Adds a clear and warm fragrance, particularly with the cream. Garlic brings a “twist” that makes a difference without overshadowing the cheese flavor.

Reblochon Cheese

1 reblochon (approximately 450 g)

Culinary Role: The star topping that will melt into a lovely creaminess and create a bloomy crust on the surface. It gives that gratifying “melt-in-the-mouth” experience in one bite.

Grated Gruyère or Comté (Optional)

80 g of grated Gruyère or Comté

Culinary Role: It reinforces the structure of the gratin and helps achieve a well-browned surface with a bit of stretch.

How to Determine the Right Texture? (The Role of Each Ingredient)

Before diving into the steps, keep in mind the desired textures:

Melt-in-your-mouth Potatoes: Thin slices + sufficient baking time. Firm potatoes avoid excess moisture that can muddle the gratin.
Coating Cream: Heavy cream for richness, optional milk to ensure the slices cook through.
Flavored but Not Dried Bacon: Cooked just right before baking.
Gratin and Melting Surface: The reblochon is added to melt on top and color without drying out.

Can Ingredients Be Substituted?

You can adapt while keeping the same promise of creaminess:

Replacing Reblochon: You might try tomme or another equivalent cheese that melts well, but the taste and bloomy crust might differ.
Adjust Cheese: Grated Gruyère or Comté is optional; it enhances the gratin effect.
Cream and Milk: Stick to heavy cream if possible. Milk is just an adjustment: if your cream already covers the layers well, you can reduce the milk.

Equipment Needed Before You Start

A baking dish (preferably wide for even cooking).
A mandoline or a sharp knife for even, thin slices.
A saucepan or skillet for cooking the bacon (and onion/shallot, if used).
A mixing bowl for blending cream, milk (if using), garlic, and seasonings.

Preparation Steps Before Starting the Recipe

Before you begin cooking, get ready with these simple steps:

Prepare butter/oil for greasing the dish.
Wash, peel (if desired), and set aside the potatoes: this will save time once the mandoline is in place.
Prepare the reblochon: it needs to be sliced for melting on top.
Consider chopping the bacon: if it’s thick, you may want to slice it a bit smaller.

Also, take a moment to assess your kitchen space: a potato gratin requires ample oven time. Make sure you can monitor it closely for optimal color at the end.

Step-by-Step Recipe Preparation

1. Preheat and Prepare the Dish

Start by preheating the oven to 170°C (fan-assisted if possible). Lightly grease the baking dish with butter or oil.

Chef’s Tip: Use a wide dish for even cooking. A narrow dish forces the potatoes to cook deeper, risking a less tender center.

2. Slice the Potatoes Thinly

Take your 1 kg of firm potatoes. The aim is not only to have evenly sized slices but to ensure they’re thin enough to cook in the cream without drying out.

Wash as needed, peel (if desired).
Cut into 2 to 3 mm rounds.
If using a mandoline, use caution: safety first, consistency second.

A good indication of proper slicing: when you stack two slices, they should form a visually thin pile without significant variations.

3. Sauté the Bacon (and Onion if Used)

In a hot pan, add the 200 g of smoked bacon (and the onion or shallots if using).

Sauté for 5 to 7 minutes, stirring as needed:

The bacon should become lightly golden.
The fat should begin to render.
The onion should turn translucent.

Important: Don’t aim for perfection here. The goal is to infuse flavor and kick-start the cooking process before baking to prevent overly dry or raw bacon in the gratin. Drain a bit if there’s too much fat (leave some for flavor).

4. Prepare the Garlic Cream

In a mixing bowl, combine the heavy cream with the garlic:

Add the 2 minced or pressed cloves of garlic.
Season cautiously with salt—the bacon and reblochon are already salty.
Pepper to taste, and if desired, a pinch of nutmeg.

Optional Milk: Depending on the thickness of your potatoes and the height of your dish, you may add 10 to 20 cl of milk.

Desired Texture: The cream should be flowing yet still adhere, allowing it to penetrate to the bottom of the gratin to soften the slices during baking.

5. Layer the Gratin

Begin with a first layer of potatoes at the bottom of the dish.

Next, sprinkle a portion of the bacon (and onion) on top.

Continue layering potatoes and bacon until all ingredients are used up.

Proper Assembly Matters:

The slices should be tightly packed but not squashed.
The bacon should be evenly distributed, visible in several places, not just on top.

Pour the garlic cream over the potatoes:

It should cover the potatoes (at least 1/2 to 2/3 of the height).
If needed, add a little more hot milk, ensuring the potatoes cook “in” the liquid.

Finally, mix in half of the grated Gruyère or Comté (optional) into the cream, then sprinkle a light layer on top of the potato layers.

6. Bake Until Tender

Place in the oven at 170°C for 55 to 70 minutes.

After about 45 minutes, take a quick look:

The cream should be hot and slightly bubbling around the edges.
The potatoes should start to look more translucent.

Indication of Success: Insert a knife tip into the center; it should go in with little resistance, like a perfectly cooked tender potato.

If the center is still firm, continue baking for another 10 minutes, covering it with aluminum foil if the top is browning too quickly.

7. Add the Reblochon and Broil

Remove the gratin from the oven.

Slice the reblochon and lay it on top in a nice covering. You can arrange it in a “dome” shape, as it will melt and form its bloomy crust during baking.

Add the remaining grated Gruyère/Comté (optional) on top to enhance the gratin effect.

Return it to the oven at 180°C (adjust if needed) for 15 to 25 minutes.

Goal: The cheese should turn golden and slightly “grilled” where it contacts the dish; the edges should be gratin without drying out the cream.

The pitfall: too high heat too soon can dry out the gratin. Here, we first cook the potatoes and then color the cheese.

8. Short Rest Before Serving

After removing from the oven, let it rest for 5 to 10 minutes.

Why?

The cream stabilizes.
The gratin holds together better when cut.
The reblochon keeps a melty core instead of becoming overly fluid.

Signs of Success (And How to Check)

Here’s what to expect when you dig in:

Melt-in-your-mouth Potatoes: They should hold shape yet easily crush under a fork.
Creamy Sauce: It should bind the slices without turning soupy.
Perceptible Bacon: Juicy, slightly crispy-melted without an oily separation.
Golden Surface: Well-browned coloration with the reblochon’s texture shining through.

If you find a dry surface: it often means the initial cooking time was too short (potatoes undercooked) or that there wasn’t enough liquid.

If the cream is “too liquid”: the heart hasn’t reached tenderness. Extend cooking by 10 minutes (or increase the oven slightly for the last stage without burning the cheese).

Tips, Mistakes to Avoid, and Similar Variations

Common Mistakes to Avoid

Thick Slices: They remain firm in the center and don’t absorb cream well.
Lack of Liquid: The gratin dries out. Cream should be visible at the edges during baking.
Gratin Too Early: Adding reblochon too soon may burn it before the potatoes become tender.
Seasoning Thoughtlessly: Bacon and reblochon are already salty. Taste the cream (warm) before seasoning if in doubt.

Simple Adjustments Based on Your Oven

If the top browns too quickly: consider covering with aluminum foil halfway through cooking.
If your potatoes are a bit older (drier): add a little milk to the cream and extend baking by 5 to 10 minutes.

Delicious Variations (Without Losing the Essence)

For Extra Flavor: Add an extra pinch of pepper rather than salt.
Even Cheesier: Increase the grated cheese slightly (but keep it optional).
No Onion Version: Keep garlic as it’s delightful and milder.

Perfect Pairings

A crunchy green salad with a lemon vinaigrette.
Pickles or cornichons to contrast the creaminess.
Roasted vegetables (carrots, green beans) if serving as a Sunday meal.

PRESENTATION FOR A Beautiful Plating

Serve directly from the dish.

For neat portions, use a spatula to scoop out both potatoes and cream. Add a small slice of reblochon to each plate (for extra gratin flavor).

Lightly pepper when serving, if you enjoy a fresh pepper effect.

Make-Ahead, Storage, and Reheating Tips

Preparing the Day Before

You can prepare the gratin up to the “assembly” stage (without the reblochon), then:

Wrap and store in the fridge.
The next day, bake to cook the potatoes, add the reblochon, and gratin.

This saves time while keeping the result delicious.

Storage

In the fridge, stored in an airtight container: 2 to 3 days.

Freezing: possible but may change the potato texture slightly (prefer the make-ahead method over freezing).

Reheating Without Drying Out

Reheat in the oven at 160°C.

Cover with aluminum foil to retain creaminess. Allow 20 to 30 minutes depending on thickness.

You can finish uncovered for 5 minutes to brown if needed.

Texture and Approximate Nutritional Information

Texture

Expect:

Soft center (tender potatoes, creamy sauce);
Slightly gratin edges;
Melty reblochon with a golden crust on top.

Nutritional Estimate

Approximately 450 to 600 kcal per serving (based on a gratin serving 6 to 8), depending on the amount of grated cheese used and cream/milk adjustments.

FAQ

What If My Potato Gratin with Reblochon and Bacon Is Too Liquid?

If the cream seems too fluid upon removing from the oven, often it’s because the potatoes aren’t tender enough. Extend baking at 170°C for 10 minutes, then a brief gratinating if necessary. The cream will thicken during cooking.

At What Temperature and For How Long Should I Broil the Reblochon to Avoid Burning?

First, cook the potatoes at 170°C, then add the reblochon and broil at 180°C for 15 to 25 minutes according to your oven: aim for an even golden color with browned edges, not a blackened surface.

Can I Use Less Firm Potatoes for This Gratin?

The result will be less uniform: less firm potatoes may release more water and become mushy. If using, slice thinner (2 mm) and monitor cooking with a knife. Adjust the cream with a bit of milk as needed.

What Cheese Can I Substitute for Reblochon If I Can’t Find It?

Opt for a melting cheese that holds up well to baking. A “bloomy rind” type similarly works but will differ in flavor. Avoid overly dry cheeses as they may create a less melting and more crumbly surface.

Conclusion

You now have the method to create a Bacon and Reblochon Potato Gratin with Garlic Cream that promises tender slices, a luscious garlic sauce, and a beautifully browned “bloomy crust” on top. Dive in and share—this dish brings everyone together and will have you going back for seconds in no time!