Ingredients:
- 800g waxy potatoes
- 200g smoked bacon lardons
- 1 large onion, sliced
- 1 clove garlic, halved
- 100ml dry white wine
- 100ml creme fraiche
- 1 whole reblochon or comte cheese
- butter, salt and black pepper
Instructions:
- Boil the potatoes in their skins until just tender, then cool and slice thickly.
- Fry the lardons in a little butter until golden, add the onion and soften.
- Add the wine and let it bubble away until nearly evaporated.
- Rub an oven dish with the cut garlic and butter it well.
- Layer the potatoes with the bacon and onion, seasoning as you go.
- Spoon over the creme fraiche.
- Cut the reblochon in half horizontally and lay it rind up on top.
- Bake at 190C for 25-30 minutes until bubbling and golden.
- Serve with a sharp green salad and cornichons.
A Savoyard classic - rich, so keep the salad crisp and vinegary.