A creamy and comforting oven bake of potatoes, cream and bacon - originating from France's Haute-Savoie region

Ingredients

Serves 4

Salt, and freshly ground pepper
750g Potatoes, peeled and thickly sliced
25g Butter
drizzle of Olive oil
1 onion, finely chopped
3 cloves garlic finely chopped
150g bacon lardons, or 6 rashers smoked back bacon snipped into small pieces
250g Reblochon cheese, cut into chunks
142ml single cream
1 cup of dry white wine

Method

1. Preheat the oven to 220°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 garlic and fry gently for 2 minutes.

4. Add in the bacon, mixing well, and fry for a further 5 minutes until both the onion and bacon are lightly browned.

5. Add the white wine and reduce by half. Add the potatoes and the cream and simmer gently for 8-10 minutes until the cream starts to thicken. Stir now and then. Add the salt and pepper and check that the seasoning is correct by tasting the cream sauce.

6. Place the mixture into an oven proof dish.

7. Cover the potatoes with the sliced Reblechon (keep the skin on)

8. Bake for 10-15 minutes until golden brown.

9. Remove from the oven and rest for 5 minutes.

10. Serve with a green salad and sliced cold meats.