35
900g of Scotty Brand potatoes (leave the skin on for extra flavour and reduce waste!)
1 tbsp of olive oil
1 white onion finely chopped
1 garlic clove finely chopped
250g bacon lardons
125ml white wine
200ml double cream
Salt and pepper for seasoning
250g Reblochon cheese (cut into slices for layering)
Sprinkle of Fresh Thyme
Place the potatoes whole into salted boiling water for 15 minutes until they are tender when stabbed with a knife. Once cooked drain the potatoes and allow them to cool. Once they are cool enough to handle cut the potatoes into thick slices for layering.
Heat the olive oil in a pan, add the garlic and onions and cook until the onions are translucent. Once done, add the bacon lardons and cook until they are browned and starting to crisp. Deglaze the pan by adding the white wine into the pan and cook until the wine has almost completely reduced down. Add the double cream into the pan and stir it all together to ensure it is combined. Seasoning with salt and pepper to taste.
Layer the potatoes into an oven dish, pour over the cream/bacon mix covering the potatoes. Add the layer of sliced Reblochon on top and sprinkle with fresh thyme. Place in an oven preheated to 200 degrees centigrade for around 15 minutes until the cheese has melted and gone a beautiful gold colour.
Enjoy!
This recipe was created & photographed by Perthshire Foodie.
