For a cheesy potato dish that's guaranteed to wow a crowd, try tartiflette. This comforting dish, originally from Savoy in the French Alps and from Aosta Valley, is made with potatoes, bacon, shallots and of course, cheese.
1.1kg of peeled potatoes
2 tbsp vegetable oil
2 shallots, sliced
225g bacon, diced or lardons
170ml white wine
300g Highmoor, sliced
160g Witheridge, grated
sprig of thyme
1. Preheat the oven to 175C.
2. But 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. Then slice or dice the cooled potatoes.
4. In a large saute pan, heat the oil and add the shallots until soft then add the bacon and cook.
5. Add the potatoes and then the wine to deglaze. Season with salt and pepper.
6. Cook for about 10 minutes.
7. Remove the saute pan from the heat and take half the mixture and place in a round ovenproof dish.
8. Spread half the Highmoor and half the grated Witheridge over the potatoes.
9. Then add the second half of the mixture and cover with the remaining cheese.
10. Bake for approx 15-20mins and serve bubbling hot with the thyme as a garnish.