Tartiflette

Serves 4-6

The ultimate winter comfort food and an easy version of the famous Alpine dish. Accompany with a glass of wine or mug of hot, strong tea.

INGREDIENTS

600g (21oz) potatoes, peeled and cut into ½cm slices 100g (3½oz) smoked bacon lardons 2-3 banana shallots 1 scant tablespoon oil 2-3 cloves garlic, finely chopped 40ml (1½fl oz) dry vermouth (or white wine) Freshly ground black and ground white pepper 200ml (7fl oz) double cream 150ml (5¼fl oz) milk 200g (7oz) ripe Brie, diced small

METHOD

Cover potatoes with cold water, bring to boil and cook for 5-10 minutes until tender. Drain and cool. Cut larger smoked bacon lardons into smaller pieces and fry with shallots in oil until soft and golden. Add finely-chopped garlic towards end of cooking time. Make room in middle of pan and add the dry vermouth. Turn up heat and cook until vermouth is reduced and syrupy. Stir constantly, scraping up pan residue. Season generously with black and white pepper. Reduce heat and stir in cream and 100ml (3½fl oz) milk. Add Brie and turn up heat. Add remaining milk if necessary. Cook, stirring constantly, until cheese is melted. Slide in potatoes, turning carefully with a fish slice to avoid breakages and cook until piping hot. For baked version: transfer to an ovenproof dish and bake for 15-20 minutes at 180C (fan oven) or equivalent, until goldenbrown and bubbling.