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Recipe · Franche-Comté
Morbiflette au morbier
Potato, bacon and Morbier cheese bake
⏱ 60 minServes 4Easy680 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)waxy potatoes
500 g (18 oz)Morbier cheese, thickly sliced
200 g (7 oz)smoked lardons
2yellow onions250 g / 9 oz), sliced
100 ml (½ cup)Jura white wine
150 ml (⅔ cup)thick crème fraîche
1 pinchfreshly ground pepper
- 1 kg (2.2 lb) waxy potatoes
- 500 g (18 oz) Morbier cheese, thickly sliced
- 200 g (7 oz) smoked lardons
- 2 yellow onions 250 g / 9 oz), sliced
- 100 ml (½ cup) Jura white wine
- 150 ml (⅔ cup) thick crème fraîche
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the potatoes in their skins in simmering salted water for 20 minutes, then peel them while warm and cut into thick 1 cm (⅜ in) slices.
- Cook the lardons in a dry skillet for 4 minutes, then add the sliced onions and soften them for 6 minutes until golden.
- Deglaze with the Jura white wine, scraping up the browned bits, and reduce for 2 minutes — that splash of wine is what sets morbiflette apart from its Savoy cousin.
- Preheat the oven to 200 °C (400 °F), then gently mix the potato slices with the contents of the skillet, the cream and freshly ground pepper.
- Pour everything into the gratin dish, then cover completely with overlapping slices of Morbier, with its line of ash showing on top.
- Bake for 25 minutes at 200 °C (400 °F) until the Morbier is melted, golden and bubbling at the edges, then serve piping hot with a tangy green salad.
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