• Serves: 6

• Prep time: 20 mins

• Cooking time: 25 mins

• Total time: 45 mins

• Skill level: Easy peasy

• Costs: Mid-price

That’s goodtoknow

Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

• 750g potatoes, peeled
• 1tbsp sunflower oil
• 150g smoked back bacon, snipped
• 1 onion, peeled and very thinly sliced
• 150ml dry white wine
• 4tbsp crème fraiche
• 150g Reblochon or cheese

1. Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
2. Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
3. Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

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