- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 500 g small potatoes, scrubbed clean
- 1 onion, finely chopped
- 150 g smoked bacon lardons
- 1 cloves garlic, finely chopped, plus 1 cut in half
- butter, for frying and greasing
- 100 ml dry white wine, such as sauvignon blanc
- 3 tbsp chicken stock, or water
- 150 ml double cream
- 175 g reblochon cheese, sliced
1. Preheat the oven to 200C/180C fan/gas 5.
2. Bring a large saucepan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes or until just tender.
3. Meanwhile, in a heavy frying pan, fry the onion, bacon and clove of finely chopped garlic in a little butter over a medium heat, until softened.
4. Remove the garlic, onion and bacon from the pan using a slotted spoon and set aside. Pour the wine and stock (or water) into the pan and simmer until the volume of liquid has reduced by half. Remove from the heat and return the bacon mixture to the pan.
5. Drain the potatoes and, once they are cool enough to handle, slice thinly.
6. Rub an ovenproof earthenware dish well with butter. Cut the remaining garlic clove in half and rub the cut surfaces over the buttered dish. Layer the potatoes and bacon mixture in the dish, seasoning with pepper as you go. Pour over the cream.
7. Lay the cheese on top of the potatoes and bake for 20 minutes. Serve hot.
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