To serve 2
4 medium sized potatoes, peeled and sliced about the thickness of a £1 coin
100g smoked streaky bacon lardons or pancetta
1 large onion, peeled, halved and sliced
2 cloves garlic, crushed
Small glass of white wine
50 ml single cream
250g of Reblochon cheese
You will need an oven proof frying pan for this dish. Pre-heat the oven to 200˚C and boil a saucepan of water to par-boil the potato slices.
Heat the frying pan with just enough olive oil to stop the bacon sticking. Over a low heat add the lardons and cook them gently until the fat starts to run. Add the sliced onion and continue to cook slowly. Meanwhile par-boil the potato slices for about 5 minutes, until they are just starting to soften, then drain.
Add the garlic and drained potato to the pan with a little butter if needed (it will really depend upon how much fat your lardons have contributed). Continue cooking everything together gently for 5 minutes and then pour on the wine and cream. Season the dish with pepper but go very easy on salt because both the bacon and cheese will have plenty of this. Cover the pan with slices of Reblochon and transfer to the oven for about 20 minutes by which time the cheese will have melted and formed a golden crust.
Serve with a green salad and a glass of white wine before finishing the meal with something stronger to help digest all that cheese!
For more ideas on cooking cheese see here.