Baked delight

Recipe

Tartiflette

1.5 kg medium-sized potatoes.
1 large white onion, peeled and diced.
2 thick rashers of smoked streaky bacon, diced.
25 g butter
1 garlic clove, peeled and cut in half. Salt and freshly ground black pepper.
1 ripe Reblochon cheese (can substitute with an available variety)
Preheat the oven to 200°C/400°F.
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.

Cook the onion and bacon in the butter in a heavy frying pan over a medium heat but do not brown. Drain the potatoes and as soon as they are cool enough to handle peel them — the quicker the better. Slice thickly across.

Choose an oven-proof earthenware dish and rub it well with the out halves of garlic. Layer half the sliced potatoes across the base, season, then scatter over the onion and bacon mixture.

Add the remaining potatoes and more seasoning. Place the cheese on top.
Bake for 10 minutes, then reduce the heat to 180C/350’F/gas mark 4 for a further 20—25 minutes.
Tartiflette is a filling dish and all you really need to go with it is a nicely dressed green salad.