From starting to serving: 35 minutes, active time: 20 minutes. Serves Four.

How the chefs explain it: 

Slice and boil potatoes, render lardons with shallots and garlic, deglaze with wine and cream. Layer potatoes and lardons under cheese, bake. Simple!

Ingredients

•          A wheel of Reblochon cheese
•         1 kg of potatoes
•         300g of lardons
•         4 shallots, finely sliced
•         1 garlic clove, crushed
•         100ml of white wine (Belle Au Naturel Vouvray Chenin Blanc would be ideal)
•         200ml cream
•         Salt & Pepper

Method

1.       Peel and slice the potatoes, cover them with cold salted water.
2.       Bring to the boil and cook for 5-10 minutes, till they’re about 80% done, then drain.
3.       Put the lardons into a cold pan, bring up to a medium heat. As a little fat renders out add the shallots and garlic.
4.       Fry for 4-5 minutes until the lardons are crispy. Add the wine and scrape the bottom of the pan to collect any bits of sticky goodness.
5.       Cook till most of the wine has evaporated, pour in the cream, a quick stir then turn off the heat. Have a taste and add salt and pepper if you like.
6.        Lay potatoes in an oven proof dish and spoon over the lardons mixture.
7.       Slice the Reblochon and lay it on top.
8.       Bake in a medium oven for 10-15 minutes until golden, bubbling and fragrant.

Serve with the rest of the bottle of wine, some cornichons or gherkins and a crisp green salad.