Tartiflette is a dish from the Haute Savoie using the famous Reblochon cheese. A lovely, simple dish served with a nice green salad or some cornichons, balsamic onions and your choice of charcuterie from Relish and some nice crusty bread it makes a substantial but easy lunch, perfect for a summer lunch party in the garden.

Ingredients

1kg/2lb 4oz waxy potatoes peeled

250g pancetta in cubes from Relish (you could replace the pancetta with smoked salmon)

2 shallots

1 or 2 pink garlic cloves from Tarn  from Relish

100ml white wine from Relish

200ml double cream

Salt and freshly ground black pepper

1 whole Reblochon cheese from Relish

Cornichons, balsamic onions and charcuterie all from Relish

Method:

Preheat oven to 200 C

Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender. Drain and set aside to cool slightly.

Meanwhile, heat a frying pan until hot and fry the pancetta, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt (be sparing because of the pancetta) and lots of freshly ground black pepper. Layer the Reblochon slices on top.

Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

Serve with cornichons, balsamic onions and charcuterie.