CREAMY POTATO, CHEESE AND BACON GRATIN

Serves 4-6

1tbsp olive oil

5 banana shallots, peeled and sliced

200g (7oz) organic smoked bacon lardons

700g (1lb 8oz) Charlotte potatoes, peeled

125ml (4fl oz) white wine

225ml (8fl oz) double cream 1 garlic clove, grated

Salt Freshly ground black pepper 240g (8½oz) reblochon cheese (buy from supermarkets) or another soft cheese such as camembert or Italian Taleggio

To serve

Crispy green salad

Heat the oil in a large ovenproof pan. Add the shallots and sauté for 5 minutes, then add the bacon lardons. Cook for a few minutes until everything is nicely caramelised, then remove and set aside. Preheat the oven to 180°C/fan 160°C/gas 4.

Cut the potatoes into small chunks and spread them into the pan in an even layer. Scatter with the cooked bacon and shallots and mix, then pour the wine over.

Put the cream in a bowl or jug. Crush the garlic clove and stir into the cream. Season well, then pour evenly over the potato mixture. Place the pan in the oven and bake for 20 minutes, then remove from the oven. Cut the cheese into thin, long slices and layer evenly over the mixture. Return to the oven for 45 minutes, until golden and bubbling – cover with foil if it looks too dark.

Serve the gratin with a crispy green salad as a main dish or alongside meats as a side dish.