Hayden Groves brings the Alps to your kitchen with this cheese and bacon potato dish
1.2kg waxy charlotte potatoes, skins left on and washed
2 cloves of garlic, peeled and cut in half
50g butter, plus a little extra for greasing
250g smoked bacon lardons
1 medium onion, thinly sliced
150ml dry white wine
250g crème fraiche
1 tbsp chopped chives
500g reblochon cheese
Boil the potatoes in well-salted water until just tender. Drain well and leave to cool.
Rub an ovenproof gratin dish all over with the cut garlic, then smear thoroughly with a little softened butter and set aside.
Melt 20g of the butter in a frying pan and sauté the bacon until the fat starts to render. Add the onions and cook until soft and both are just beginning to brown. Add approximately three quarters of the white wine, bring to a simmer, and reduce by half. Turn off the heat and stir in the crème fraiche and the chives.
Preheat the oven to 200C. Cut the potatoes into 1cm slices. Heat the remaining butter in a large frying pan and sauté the potatoes until they’re a light golden colour. Season with black pepper.
Cut the reblochon cheese carefully in half horizontally, score the rind of one half in a pattern with a sharp knife, and dice the other half.
Mix the sautéed potatoes with the bacon and crème fraiche mixture, and carefully add the diced reblochon. Spoon into a gratin dish and top with the remaining reblochon half, scored rind upwards. Splash the remaining wine over the cheese and bake for 15 to 20 mins, until browned and bubbling.
Serve hot from the oven with a green salad, pickles and charcuterie. Crusty bread and a glass of dry white wine are a must.
Recipe: Hayden Groves