kg large potatoes, peeled and boiled for 20 minutes
2tbsp olive oil
1 medium onion, peeled, halved and thinly sliced
200g streaky bacon or pancetta, cut into small dice
150ml white wine
Salt and freshly ground black pepper
450g Reblochon cheese
pre-heat the oven to 175C/gas mark 4. Cut the potatoes into a rough 1cm dice.
heat the olive oil in a large frying pan and gently cook the onion and bacon for 10 minutes, stirring every so often until lightly coloured. Add the potatoes and wine and simmer for another 10 minutes, then season.
spoon half of the potato mixture into an ovenproof dish, cut the Reblochon in half horizontally and place one half on the potatoes. Spoon over the rest of the potatoes and place the other half of the cheese, divided into four quarters, on top. Bake in the oven for 20-25 minutes, or until golden brown and bubbling.