This wintry dish can be left in the fridge in the morning to bake in the evening
- 1kg (2lb 4oz) floury potatoes (peeled weight), very thinly sliced
- 150g (5oz) smoked bacon lardons
- 2 small onions, thinly sliced
- 2 large garlic cloves, crushed
- 250g (9oz) Reblochon or Livarot cheese, cut into long strips
- 500ml (18fl oz) double cream
- 50ml (2fl oz) white wine
Boil the potatoes in a pan of boiling water for 3 minutes, then drain and pat dry with kitchen paper. Allow to cool slightly.
Heat a frying pan and add the lardons. Cook on a high heat until crispy. Remove and drain, leaving a bit of the fat in the pan. Fry the onions and garlic gently until softened.
Heat the oven to 180C, 160 C fan, 350 F, gas 4. Cover the bottom of a 1.7 to 2 litre (3pt) gratin dish with a third of the potatoes, then half the onions and lardons. Season. Lay half the slices of cheese on top and pour over a third of the cream and a splash of wine. Repeat, then top with a layer of potatoes, the rest of the cream, and pepper. Transfer to a baking tray and cook in the middle of the oven for 1 hour, until the top is golden brown and crisp. Rest for 10 minutes before serving with a green salad.