Serve this French cheesy potato dish with pickled onions, gherkins, charcuterie and a salad.
Ingredients
1kg Charlotte potatoes, peeled (or any waxy potato)
250g bacon lardons
1 onion, finely chopped
100ml oz white wine
150 ml single cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced
25g butter
splash of olive oil
1. Preheat the oven to 200°C/gas 7.
2. Bring a pan of salted water to the boil, then add in the potato slices and boil for 8-10 minutes, until just tender. Drain.
3. Heat the butter and olive oil in a frying pan. Add in the onion and fry gently for 5 minutes, stirring now and then.
4. Add in the bacon, mixing well, and fry for a further 5 minutes until both the onion and bacon are lightly browned. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
5. Layer half the potato slices in a buttered 1.5 litre ovenproof dish. Sprinkle over half the onion and bacon mixture and half the Reblochon cheese. Season lightly with salt and freshly ground pepper.
6. Repeat the layering with the remaining potato, onion, bacon and Reblochon.
7. Pour the cream evenly over the potato dish.
8. Bake for 10-12 minutes until golden brown.
9. Remove from the oven and serve.