Gratinée Savoyarde

Method

Melt butter in a large heavy-bottomed pot and gently cook sliced onions until golden and soft, approximately 10 minutes. Add diced potatoes and beef stock, bringing to a simmer and cooking for 20 minutes until the potatoes are tender. Season with salt, pepper and a pinch of nutmeg. Pour the soup into individual oven-safe bowls and top each with slices of Reblochon cheese and rounds of toasted bread. Place under a preheated grill until the cheese melts and browns, approximately 4-5 minutes. Serve immediately whilst the cheese is still bubbling.