by Felicity Cloake from ‘One More Croissant for the Road’ (Mudlark)
A slightly looser, more wine-soaked version of my own recipe – the more acidic sauce cuts through the potatoes and cheese to make it feel, at least, a bit lighter. Don’t blame me if you eat more, though.
Photography and Styling by Caroline Marson
Serves 6
1.3kg waxy potatoes, peeled
2 tbsp butter (about 35g)
1 onion, thinly sliced
150g smoked bacon lardons
250ml dry white wine
200ml whipping cream
1 Reblochon (230-240g)
1 garlic clove
Method
1 Cut any large potatoes into chunks the size of the smallest, so they’re all about the same, then boil in well-salted water until just tender to a fork, but not cooked right through. Drain well and leave to cool.
2 Meanwhile, melt half the butter in a frying pan and sauté the onions and bacon until the onions are soft and both are beginning to brown. Tip in the wine, then bring to a simmer and reduce by about half. Take off the heat and stir in the cream.
3 Preheat the oven to 180°C fan. Cut the potatoes into smallish cubes (roughly 1cm). Heat the remaining butter in a frying pan and sauté them until golden. Cut the cheese in half laterally.
4 Rub an ovenproof dish with the cut clove of garlic, then cover the base with half the potatoes. Spoon over half the onion and bacon mixture and season well. Top with half the Reblochon, then repeat the layers, with the remaining Reblochon half, rind uppermost, on top.
5 Bake for 15 minutes, until browned and bubbling (stick it under the grill for 5 more minutes if you want it really crisp), then serve with a green salad and a glass of dry white wine.
To Drink; Savoie-Chignin Vieilles Vignes, Domaine A&M Quenard 2018 from The Wine Society, & the soft drink is Clearly Juice’s Howgate Apple juice from Biddenden Vineyards.
