Savoyard Breaded Cutlet Gratin with Reblochon, Ham and Potatoes

A deliciously comforting French-inspired dish combining crispy breaded cutlets, tender potatoes, savory ham, and creamy Reblochon cheese. Everything is baked together until golden, bubbling, and irresistibly cheesy.

Ingredients

For the Gratin

• 4 breaded chicken or veal cutlets
• 1 lb potatoes, peeled and thinly sliced
• 6 oz cooked ham, sliced or diced
• 1 Reblochon cheese, about 8–9 oz, sliced in half horizontally
• 1 small onion, thinly sliced
• 1 cup heavy cream
• 1 clove garlic, minced
• 1 tablespoon butter
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley, optional

Instructions

1. Prepare the Potatoes

Preheat the oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for about 7–10 minutes, just until they begin to soften. Drain well and set aside.

2. Prepare the Onion

Melt the butter in a skillet over medium heat. Add the sliced onion and cook for 5–7 minutes, until soft and lightly golden.

Add the minced garlic and cook for another 30 seconds.

3. Prepare the Gratin

Lightly grease a large baking dish.

Arrange half of the potatoes across the bottom of the dish. Season lightly with salt, pepper, and thyme.

Add half of the ham and sautéed onions.

Pour over half of the heavy cream.

Repeat with the remaining potatoes, ham, onions, and cream.

4. Add the Reblochon

Place the Reblochon halves on top, rind-side up. As the cheese melts, it will become creamy and spread over the potatoes and ham.

5. Bake the Gratin

Place the dish in the preheated oven and bake for about 25–30 minutes, until the potatoes are completely tender and the cheese is melted, bubbling, and beautifully golden.

6. Cook the Breaded Cutlets

While the gratin is baking, cook the breaded cutlets according to the package instructions or pan-fry them in a little oil until golden brown and fully cooked.

For extra crispiness, you can finish them in the oven for a few minutes.

7. Serve

Remove the gratin from the oven and let it rest for 5 minutes.

Serve the crispy breaded cutlets alongside generous portions of the creamy potato, ham, and Reblochon gratin.

Garnish with fresh parsley if desired.

Serving Suggestions

Serve with a simple green salad dressed with vinaigrette to balance the richness of the cheese and cream.

Tips

• Use thinly sliced potatoes so they cook evenly.
• Do not add too much salt because the ham and Reblochon are naturally salty.
• For the best texture, allow the gratin to rest for a few minutes before serving.
• Chicken, veal, or pork breaded cutlets can all be used.
• If Reblochon is unavailable, Taleggio, Camembert, or Brie can be used as alternatives.

Prep Time

15 minutes

Cooking Time

35–40 minutes

Total Time

About 55 minutes

Servings

4