Taking inspiration from the fabulously rich dish popular in the French mountains, using the Supreme Champion of the British Cheese Awards: Golden Cenarth. A pungent semi-soft cheese from Wales that's washed in cider; it melts like a dream and has a deep, nutty flavour. This is a decadent dish, it requires a good appetite!
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Here's how you do it
Put the potatoes in a small pan, cover with water, add a pinch of salt and bring to the boil. Simmer for 15 minutes, until soft but not totally cooked through.
Slice the bacon into small pieces and fry until golden in a frying pan. Remove with a slotted spoon, leaving the fat in the pan.
Chop the shallots and fry until soft in the bacon fat.
Return the bacon to the pan, turn up the heat and add the white wine. Reduce for a minute then add the cream. Reduce until thickened, then season with lots of black pepper.
When the potatoes are done, drain them and allow to dry in a colander for 5 minutes. Slice into thick rounds.
Turn the grill up on high. Cut the garlic clove in half and rub the inside of an ovenproof dish with it.
Arrange half of the potato rounds into the bottom of the dish, then cover with the bacon and shallot mixture. Arrange the rest of the potatoes on top. Slice the Golden Cenarth into large chunks and arrange evenly over the top.
Put the dish under the grill for 5-10 minutes, until the cheese is melted, golden and bubbling. Serve with a mustardy green salad and chunk of sourdough to mop it all up.