Ingredients

Serves 2-4
Prep: 15min
Cook: 15min
750g medium-sized Mediterranean potatoes such as Vivaldi, Charlotte or Nicola
100g chopped pancetta or diced, smoked streaky bacon
1/2tbsp olive oil
100g canned Eazy onions
1/2tsp thyme leaves
200ml full fat crème fraîche
350g Reblochon, Beaufort, Emmenthal or Taleggio

METHOD Pre-heat the oven to 400F/200C/gas mark 6.

Boil the potatoes in plenty of salted water until tender. Drain and leave to cool slightly before removing the skins. Cut the potatoes into even-sized chunks and put in a mixing bowl.

Heat the olive oil in a frying pan and cook the pancetta or bacon until the fat begins to run. Add the onions, reduce the heat slightly and cook, stirring often, for five minutes. Stir in the thyme, then tip the mixture into the potatoes. Add the crème fraîche. Stir and transfer to a 1.5-litre capacity gratin dish.

Remove the rind from the cheese, slice thinly and Lay over the top of the potatoes. Cook in the oven for about 15 minutes or until the cheese has melted into the potatoes and the sauce is bubbling and starting to brown around the edges, exposing a few crusty edges of potato. Serve with a green salad.

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