This is a delicious recipe based on a traditional Alpine dish, which showcases Reblochon - a smooth creamy cheese with a thin rind and fantastic melting properties
Give the potatoes a wash, put into a pan and cover with cold water then add a good pinch of salt.
Bring to the boil, and simmer gently for 10 - 15 minutes or until the potatoes are almost cooked but still slightly firm.
Remove the pan from the heat, drain away the water using a colander and allow the potatoes to cool a little.
Meanwhile, heat a frying pan until hot and fry the bacon lardons, red onion and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Remove from the heat and stir in the cream.
Slice the potatoes thinly and add to the pan with the onions and bacon and stir gently. Transfer to a large oven proof dish. Season well with salt and plenty of black pepper. Layer the Reblochon slices on top.
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
Notes
If you can’t get hold of Reblochon, camembert is a pretty good substitute.