A classic French mountain dish, made with potatoes, cheese and smoked bacon
Preheat the oven to 180 degrees
Peel and slice the potatoes into 3mm slices. Wash under cold water. Place the potato slices into a pan of cold water and bring to the boil along with a good couple of pinches of salt. Allow to boil for 2 minutes before draining.
Peel the onion, cut in half and thinly slice. Repeat for the garlic. Pick the leaves from the thyme and finely chop. Break the cheese into pieces. Prep the bacon into lardons if necessary.
Add the bacon lardons to a pan along with a tablespoon of sunflower oil. Fry until golden brown. Remove the bacon from the pan and add the onion and garlic slices and fry on a medium heat until they begin to turn golden brown. Reduce the heat to low and add a pinch of salt and the chopped thyme. Cook for a further 3 minutes.
Add the blanched potato, cooked lardons, half of the cheese and the double cream to the pan and mix around carefully so as not to break up the potato. Add a few twists of pepper then check the seasoning. Correct if needed.
Using a large spoon fill a baking dish or individual ramekins. Dot the remaining cheese on top of the mix, gently pushing down, followed by a sprinkle of breadcrumbs.
Bake in the oven for about 30 minutes until golden brown.
«Try replacing the bacon with smoked salmon for a vegetarian option»