Tartiflette

“This recipe came from the legend that is our jolly boy John! John was with us for a season, a Skye boy, amazing chef and totally lovely bloke. He served this tartiflette to hungry skiers while cooking in the Alps – it’s a cracker and you’ll find it on our menu every winter. You can make it in advance and keep it in the fridge until you're ready to eat – it will keep for four days uncooked. I would add the cheese and double cream just before putting in the oven.” Serves 4-6

1kg potatoes, peeled but left whole (Maris Piper work well)

2tbsp olive oil

250g onions, thinly sliced

2 large garlic cloves, crushed or grated

250g streaky smoked bacon, sliced into strips (or for a veggie version, use some raw spinach and walnuts: delish!)

4tbsp chopped fresh parsley

220g Reblochon (or good Brie), cut into strips

330ml double cream salt, cracked black pepper

30x23cm baking dish

Place the potatoes in a pan of water seasoned generously with salt and pepper. Bring to the boil and cook until the potatoes are nearly done but still a bit hard in the middle – they will continue to cook while they are cooling. Drain and leave to cool.

Put the oil in a frying pan and add the onions, garlic and bacon. Lightly sauté till all is lightly cooked but not coloured. Preheat your oven to 190 deg C (170 deg C fan) / gas mark 5.

When the potatoes are cool enough to handle, cut into slices about 1cm thick. Put them in a bowl with the bacon mixture (including any juices from the pan), the parsley, 1tsp salt and 2tsp cracked black pepper, and gently mix together.

Scrape into your baking dish and smooth down. Cover with the strips of Reblochon, then pour over the cream. Bake for 30-40 minutes, until golden brown and bubbling. Serve with Waldorf salad, chunky bread and (essential!) a glass of cold, crisp white wine.