Tartiflette

This rich and cheesy potato gratin makes a fabulous warming winter supper. Serve with salad and crusty bread.

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Serves 4 Ready in 1 hour

INGREDIENTS

1kg Charlotte potatoes, halved

1 tbsp olive oil

2 small onions, peeled and thinly sliced

1 garlic clove, peeled and crushed

4 smoked bacon rashers, finely chopped

100ml dry white wine

100ml double cream

4 tbsp crème fraiche

Salt and freshly ground black pepper

150g Reblochon cheese, rind removed and sliced

Sprig of parsley, to garnish

TIP Use any other cheese you prefer. Try mature Cheddar, taleggio or Gruyere.

Boil the potatoes in a large pan of lightly salted water until just tender. Drain well, cool for 10 minutes then cut into thin slices. Preheat the oven to 200C / fan 180C / gas mark 6.

Heat the oil in a large frying pan over a medium heat and fry the onions and garlic for 5-6 minutes, stirring. Add the chopped bacon and continue cooking until the onions are golden and tender. Pour the wine into the pan and bring to the boil. Boil until the liquid has almost evaporated.

Layer the potatoes and onion mixture in a large square baking dish. Mix together the cream and crème fraiche and season with salt and freshly ground black pepper. Pour over the potatoes.

Lay the cheese slices on top. Bake in the preheated oven for 25-30 minutes until golden and bubbling. Serve garnished with parsley.

“Oh my gosh, what a delicious meal”
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