Savoyard-Style Gratin with Reblochon Cheese

• 2 veal or chicken escalopes (about 150 g each)
• 4 slices turkey ham or cooked ham
• 150 g Reblochon cheese (or raclette, tomme, Beaufort)
• 200 ml thick crème fraîche
• 1 tbsp mustard (optional)
• 1 tbsp butter 🧈
• 1 tbsp olive oil
• Salt and freshly ground black pepper

👩‍🍳 Instructions

1️⃣ Prepare the Escalopes

Start by gently flattening the escalopes with a meat mallet or rolling pin if they’re particularly thick. This helps ensure even cooking and a more tender texture. Season both sides of the meat generously with salt and freshly ground black pepper.

2️⃣ Pan-Sear the Meat

Heat the butter and olive oil together in a skillet over medium-high heat. Once the butter has melted and the mixture is hot but not smoking, add the escalopes. Cook for 3 to 4 minutes on each side until they are golden brown and nicely seared. The goal is to develop a flavourful crust while keeping the inside juicy. Once cooked, transfer the escalopes to a plate and set aside.

3️⃣ Make the Creamy Sauce

Using the same skillet, reduce the heat to low and pour in the crème fraîche. If you’re using mustard, stir it in now. Let the sauce simmer gently for 2 to 3 minutes, just enough to warm through and blend the flavours. Avoid boiling to maintain the cream’s smooth texture. Once done, remove from the heat and set aside.

4️⃣ Assemble the Gratin