Bel Tartiflette (serves 3)
1.1kg potatoes, peeled and thickly sliced
1 tbsp butter (plus a little extra for greasing)
3 white onions, finely sliced
180g thinly sliced smoked bacon
2 x 185g wedges port salut, rind cut off and sliced
250g boursin cuisine garlic and herb
125ml skimmed milk
Salt and pepper
Salad to serve (optional)
1) Preheat oven to 190C. Par boil the sliced potatoes for about 7 minutes, drain and set aside. Meanwhile, fry the onions and bacon in the butter with some salt and pepper for 15 minutes, stirring often.
2) Grease a baking dish with some softened butter. Layer half of the potatoes in the dish and season with salt and pepper. Pour over the bacon/onion mixture on top, and half of the port salut. Cover with the rest of the sliced potatoes, some more salt and pepper, and the other half of the sliced port salut.
3) Mix together the boursin and the milk until smooth, and pour over the potato cheese bake. Cook in the oven for 45 minutes. Remove from the oven, and serve with salad or as desired.