This is a traditional French dish which is apparently popular in ski resorts especially the Alps. A French friend taught me how to make this and it is delicious, but I’m afraid full of calories. Lovely eaten with a slice of crusty French bread, and a side salad. Bon Appetite !!
1kg large potatoes, peeled and boiled for approx 20 minutes (they should still be firm, do not over cook)
2tbsp olive oil
1 large onion, peeled, halved and thinly sliced
200g streaky bacon or pancetta, cut into small dice ( Lardons)
150ml white wine
Salt and freshly ground black pepper
450g Reblochon cheese (expensive but needed for this dish)
Pre-heat the oven to 175C/gas mark 4.
Cut the boiled potatoes into even medium slices.
Heat the olive oil in a large frying pan and gently cook the onion and bacon for about 10 minutes, stirring every so often until lightly coloured. Add the potatoes and wine and simmer for another 10 minutes, then season.
Spoon half of the potato mixture into an ovenproof dish, cut the Reblochon in half horizontally and place one half on the potatoes. Spoon over the rest of the potatoes and place the other half of the cheese, divided into four quarters, on top.
Bake in the oven for 20-25 minutes, or until golden brown and bubbling.
N.B Sometimes Reblochon is difficult to find, but Waitrose sell it and Tesco’s usually have it.