Roasted Potato, Onion and Bacon Traybake with Reblochon
Golden potato wedges and sweet roasted onions tossed with crisp lardons, then topped with melting reblochon. A hearty one-tray dinner with browned edges and no stovetop needed.
- Total
- 100 min
- Prep 20 · Cook 75 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Rendering fat
- Savory
- Comforting
- Oven
Instructions
-
Heat the oven to 220°C. Scrub the pommes de terre and cut them into 2 cm wedges. Peel the oignons and cut them into 2 cm wedges, keeping the layers intact.
~15 min
Cut the potatoes and onions to the same 2 cm size so they finish roasting at the same time and brown evenly.
-
In a large bowl, toss the potato wedges and onion wedges with 2 tbsp olive oil, 1 tsp salt and 0.5 tsp black pepper until evenly coated. Spread them in a single layer on a large rimmed baking tray.
~5 min
A single layer with space between pieces lets moisture evaporate instead of steaming, so the edges brown rather than turn soggy.
-
Roast the potatoes and onions for 35 minutes, turning them with a spatula after 20 minutes, until the edges are browned and the potatoes are tender when pierced with a knife.
~55 min
Turning the pieces exposes new surfaces to the hot tray and dry oven air, giving more even browning on all sides.
Roasting Keep pieces in a single layer with space between them so they brown, not steam. Crowding the tray is the common mistake that leaves vegetables pale and soft.
-
Scatter the lardons over the tray and roast for 12 more minutes, until the lardons are crisp and the potatoes are fully tender.
~12 min
Lardons are added later because they cook faster than potatoes and would burn if roasted the whole time.
Roasting Keep pieces in a single layer with space between them so they brown, not steam. Crowding the tray is the common mistake that leaves vegetables pale and soft.
Rendering fat Give lardons enough time and heat to release their fat and crisp. If they look grey and flabby, the tray is too crowded or the oven too cool.
-
Cut the reblochon into 1 cm slices. Lay them over the hot vegetables and lardons, then return the tray to the oven for 8 minutes, until the reblochon is melted and bubbling at the edges.
~8 min
Residual heat finishes melting the cheese; slicing thin helps it soften before the edges catch and burn.
If the reblochon browns too fast, cover the tray loosely with aluminium foil for the last few minutes of melting.
-
Let the traybake rest for 5 minutes so the reblochon sets slightly, then serve straight from the tray.
~5 min
Resting lets the melted reblochon firm up slightly so it clings to the vegetables instead of running off.