Instructions 

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1. Preheat the oven to 175C.

2. Put the potatoes in a large pot and cover with cold water, bring to the boil and cook for about 20 minutes or until the potatoes are soft enough to pierce with a sharp knife

3. Remove from the heat, drain and leave to cool. Once cool, slice or dice the potatoes 

4. In a large saute pan, heat the oil and add the shallots until soft then add the bacon and cook. Add the potatoes and then the wine to deglaze. Season with salt and pepper. Cook for about 10 minutes.

5. Remove the saute pan from the heat and take half the mixture and place in a round ovenproof dish. Spread half the Highmoor and half the grated Witheridge over the potatoes. Then add the second half of the mixture and cover with the remaining cheese.

6. Bake for approximately 15-20 minutes and serve bubbling hot with the thyme as a garnish. 

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