I made this on a day when we had heavy snow and ate it imagining being in a mountain restaurant in the French Alps! It provided more than 4 generous portions.

1kg waxy potatoes, I used Charlottes
1 Reblachon cheese quartered
250g smoked bacon lardons
1 onion
100ml white wine
150ml double cream

Keep the skin on the potatoes, leave whole, and boil. Finely slice the onion and fry in a little oil until just beginning to brown them remove from the pan with a slotted spoon and reserve. In the same pan fry the lardons until crisp, remove with a slotted spoon and add to the reserved onions mixing them both together. Deglaze the pan with the white wine and virtually boil away and then add the double cream. Give it a good stir.

Thickly slice, or just halve, half of the potatoes and make a layer in the bottom of a buttered dish. Add half of the onion and lardon mix and 2 quarters of the Reblachon. Slice the remaining potatoes and add to make another layer together with the last of the onion and lardon mix. Pour over the cream from the pan and finally add the last 2 quarters of Reblachon making sure that they’re not above the first 2. Put into a hot oven at 200C and cook until the cheese has melted and bubbles a bit, 20 – 25 minutes should do it.