CREAMY ROAST POTATO WITH CHEESE, BACON & THYME

Serves 4

● 1tbsp olive oil

● 4 banana shallots, sliced

● 250g (9oz) lardons

● Butter, for greasing

● 1kg (2lb 4oz) Charlotte potatoes (or other salad potatoes), cut into 2cm (¾in) pieces

● 100ml (3½fl oz) dry white wine

● 200ml (7fl oz) double cream

● Sea salt and freshly ground black pepper

● 1 whole reblochon cheese, approx. 450g (1lb) (a creamy French cheese; if you can’t get it, try Taleggio)

● A small handful of fresh thyme, chopped

Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the oil in a frying pan. Add the shallots and cook gently until softened. Add the lardons and cook until sticky and golden.

Butter an ovenproof dish and layer in the potatoes. Top with the shallot and lardon mixture. Pour in the wine and cream and season well. With a very sharp knife, slice the cheese as thinly as possible into strips. Layer over the top and sprinkle with the thyme. Cover with foil and roast for 1520 minutes. Remove the foil and roast for 15-20 minutes, until the potatoes are tender and the top is golden brown and bubbling.