This recipe is gluten free.


  • 50 ml olive oil
  • 1 onion, finely chopped
  • 100 g. lightly smoked bacon cut into matchsticks
  • 125 ml dry white wine
  • 6 yukon potatoes, cut into small cubes (leaving skin on)
  • 100 ml heavy cream
  • 250 g. Reblochon or any other washed-rind cheese
  • Fresh thyme, for decoration (optional)


  1. Preheat oven to 180°C. Heat oil in large deep-sided frying pan, add onion and bacon and cook over low heat until onion is soft (5-10 minutes), add wine and cook until evaporated (2-3 minutes). Add potato and cook until tender (10-15 minutes), then season to taste. Add cream, cook for 1 minute and remove from heat.
  2. Lay half the potato mixture in an 8 cup-capacity casserole or two 4 cup-capacity baking dishes, scatter over half the cheese, then repeat with remaining potato mixture and cheese. Bake until dish is golden and bubbling and potato is tender (30-45 minutes). Serve immediately with plenty of crusty bread.