Ingredients – serves 4  

1.2 kg  potatoes, scrubbed. Apaches, Charlottes or Maris Pipers will work well. 

100g butter 

2 medium red onions peeled and finely chopped 

2 bay leaves 

1 handful fresh thyme 

200g smoked lardons 

2 large garlic cloves, peeled and finely chopped 

200 ml white wine 

200g creme fraiche 

200g Witheridge cheese sliced

Handful of white breadcrumbs

Pinch of salt to taste

Pinch of chili flakes 

A few grinds of black pepper

Methods

Boil the potatoes in salted water for 5-10 minutes until tender. Drain and set aside

In the meantime, heat the butter in a frying pan and add the lardons, onions, garlic, thyme and bay leaves. 

Cook for 5 mins at a medium heat until the lardons brown and the onions and garlic start to colour.

Deglaze the pan with the white wine. Burn off the alcohol but make sure there is still some liquid left in the pan.

Slice the potatoes and layer into a baking dish.

Drizzle over the bacon and onion mixture as evenly as possible.

Pour over the crème fraiche. You may need to use the back of a spoon to spread the creme.

Layer the cheese on top.

Scatter over the breadcrumbs, chili and salt and pepper.

Bake in a hot oven (200C) for 15 minutes until the cheese is bubbling and golden brown.