Serves 4 | prep 10 mins | total time 50 mins
- 1kg new or salad potatoes (a waxy variety), chopped into 2cm chunks (if using larger potatoes, peel first)
- 1 tbsp olive oil
- 160g Taste the Difference oak smoked bacon lardons
- 2 onions, finely sliced
- 1 fat garlic clove, peeled and finely chopped
- 125ml dry white wine
- 250ml double cream
- 240g Taste the Difference Petit Reblochon, sliced
Cook the potatoes up to a few hours ahead, drain and set aside.
- Put the potatoes in a large pan and cover with cold water by 2-3cm. Bring to the boil, then reduce the heat, partially cover the pan and simmer for 10-15 minutes, or until just tender. Drain and set aside. Preheat the oven to 220°C, fan 200°C, gas 7.
- Meanwhile, heat the olive oil in a large (about 25cm base) ovenproof frying pan, over a medium heat, and add the bacon. Fry until crisp, then remove from the pan, using a slotted spoon, and set aside. Add the onions to the pan and cook gently for about 15-20 minutes, until the onions are soft and golden. Add the garlic and fry for a further minute.
- Increase the heat to medium-high and add the wine, let it bubble away until evaporated, then tip in the potatoes and bacon. Cook, stirring often, for about 3 minutes, until the potatoes are just lightly browned. Add the cream, stir and cook for 2 minutes. Season with freshly ground black pepper (it shouldn't need salt due to the bacon and the cheese, but add a little if you like).
- Remove the pan from the heat, add half the cheese and stir briefly in with the potatoes. Top the pan with the remaining sliced cheese, rind side showing, and pop into the oven for 10-15 minutes, until golden and bubbling.
Slow-cooked onions, crisp bacon lardons, potatoes and lots and lots of cheese – what's not to love? This is easy to make and comforting on cold winter days