Tartiflette (French cheese & bacon potato bake)

This luxuriously creamy potato bake is a versatile side dish that pairs well with roast, grilled or braaied beef, fish, pork or poultry

Serves: 6

Ingredients:

1kg waxy potatoes, peeled

Olive oil for frying

250g rindless back bacon, chopped

1 brown onion, sliced

1 clove garlic, crushed

100ml dry white wine

Butter for greasing

Salt and black pepper

250ml (1 cup) thick cream

450g reblochon or raclette cheese, thinly sliced

Method:

1) Cook the potatoes in boiling salted water until tender, but not breaking apart. Drain and set aside to cool slightly.

2) Heat a little olive oil in a large frying pan and sauté the bacon, onion and garlic until the bacon and onions begin to caramelise. Deglaze the pan with the wine and cook until the alcohol has evaporated.

3) Thinly slice the potatoes and arrange them in layers with the bacon and onions in a lightly greased oven-proof gratin or baking dish. Season with salt and pepper and pour in the cream.

4) Arrange the cheese in a layer on top and bake in a preheated oven to 180°C for about 20 minutes, or until the cheese is golden brown and bubbling.