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Heat the oil in an ovenproof casserole dish over a medium-high heat. Add the bacon and cook until caramelised and the fat has rendered
Turn the heat down to medium and add the onions. Cook for 2–3 minutes until tender and just starting to caramelise. Add the potatoes and garlic, then cook for a further 3–4 minutes, stirring so everything is coated in the bacon fat. Pour in just enough water to cover the potatoes, then increase the heat to high and cook until the water has evaporated and the potatoes begin to sizzle again (about 20 minutes). While the potatoes are cooking, preheat an oven to 180°C/gas mark 4
Test a potato for tenderness; if it needs longer, add a little more water and completely reduce again. The aim here is to keep all the flavour inside the pan
Add the cream and bring to the boil until it begins to coat the potatoes. Lay the slices of reblochon over the top and transfer to the oven. Bake for 10 minutes until the cheese has melted and formed a crust
  • 200g of double cream
  • 200g of Reblochon cheese, sliced
Serve immediately with some pickles, salad and crusty bread
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