A recipe originating from the Alps and enjoyed by hungry skiers, this really is a winter dish as it’s so rich, but also great made with Jersey Royal new potatoes. Feel free to add an optional clove of finely chopped garlic, or rub the dish with a cut clove for a more subtle taste. I prefer it without any.
2.5 lb/1.5 kg of waxy potatoes with the skins left on. You can peel if you prefer.
8oz/235g Pancetta lardons or thickly sliced smoked bacon cut into cubes
1 onion cut in half and finely sliced into semi circles
1 tbs butter
1 tbs oil
Small glass of white wine (optional)
½ cup/120 ml double/heavy cream
2 Reblochon cheeses with the rind carefully removed and cut in half (through the waist of the cheese). You can leave the top rind on one of the cheeses if you wish this to top the dish.
Salt and pepper
Boil the potatoes in salted water until tender. Drain and leave to cool.
In another pan, heat half of the oil and fry the bacon until crisp. Remove from the pan and set aside. Then heat the butter and the rest of the oil to gently sauté the onions until soft. Return the bacon to the pan and add the wine and reduce until almost gone. Remove the pan from the heat and add the cream and stir until combined and leave to cool while you prepare the potatoes.
Preheat the oven to 200°C/400°F and cut the potatoes into bite sized cubes.
Place half of the potatoes in the baking dish and cover with half of the creamy bacon and onion mixture. Then place the two halves of one of the cheeses on top. Then add the rest of the potatoes and cover those with the other half of the cream mixture. Finally top with the other two halves of the cheese – rind upwards if using.
Bake for 25 minutes or until hot and bubbling and serve immediately with chilled wine and a simple green salad.