Savoyard-Style Gratin with Reblochon Cheese

Preheat your oven to 180°C (350°F). Arrange the seared escalopes in a small oven-safe gratin dish. Place two slices of ham on top of each escalope, covering the surface completely. Spoon the warm cream sauce evenly over the top, making sure each portion is well coated.

Cut the Reblochon into slices and place them on top of the ham and sauce. If your cheese has a rind, you can choose to keep it for flavour and rustic texture, or remove it if you prefer a smoother finish. Arrange the cheese so it covers the centre of each escalope generously—it will melt and spread during baking.

5️⃣ Bake and Gratiné

Place the dish in the oven and bake for 10 to 12 minutes. The cheese should melt and begin to bubble. For an irresistible golden crust, switch to grill mode for the last 2 minutes of cooking. Keep a close eye during this stage to avoid over-browning.

🍽 Serving Suggestions

Serve the gratin hot and bubbling, straight from the oven. It pairs perfectly with:

• 🥔 Pan-fried potatoes, homemade mash, or creamy gratin dauphinois
• 🥗 A lightly dressed green salad to bring freshness and contrast

Each bite offers a luscious mix of creamy sauce, melty cheese, and savoury meat—pure comfort with a refined alpine twist.

💡 Tip for Extra Indulgence

Add a pinch of nutmeg to the cream for a subtle, warming note, or use a mix of mountain cheeses for a deeper flavour profile. You can also layer a few slices of sautéed mushrooms under the ham for a woodsy variation.

Ultra comforting and rich with mountain character, this Savoyard gratin transforms humble ingredients into a cosy, gourmet experience 🤤❄️🧀