Thursday, 15 February 2018

Written by The Good Housekeeping Cookery Team

A classic French dish, the combination of potatoes, bacon and cheese is too hard to resist!

·         800 g waxy potatoes, such as Charlotte or Vivaldi, cut into 0.5cm (1/4in) wide slices
·         200 g (7oz) smoked lardons
·         2 onions, sliced
·         250 g (9oz) Reblochon or Camembert, cut into 1cm (1/2in) slices
·         100 ml (3 ½ fl oz) dry white wine
·         100 ml (3 ½ fl oz) double cream


1.       Preheat oven to 200°C (180°C fan) mark 6. Put potatoes into a shallow casserole or  ovenproof frying pan (both with lid) and cover with cold water. Bring to the boil, reduce heat and simmer for 10min until just tender. Drain through a colander and leave to steam dry.
2.      In the casserole/pan, fry lardons for 7min until golden. Lift out on to a board with a slotted  spoon. Add onions to casserole/pan, cover and fry for 8min until golden (add a splash of water if they look too brown). Transfer to the board.
3.      Layer potatoes, lardons, onions and cheese into the casserole/pan. Add wine and cream, bring to boil and bubble for 8min to reduce and thicken sauce.
4.      Bake in oven uncovered for 20-25min until golden and bubbling. Serve with a green salad, if you like.

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