Step 1

Peel and cut the potatoes into chunks about the same size and boil for about 15 minutes until tender. Leave to cool then slice.

Step 2

Finely chop the shallots fry with the lardons over a medium heat for about 5 minutes until golden, then add the minced garlic for 1 minute.

Step 3

Add the wine to the pan and continue to cook until almost all of the liquid has disappeared.

Step 4

Grease a casserole dish with the olive oil then add half of the potatoes, then half the lardon mixture, then half of the cheese, (thinly sliced). Repeat with the remaining potatoes, lardons and cheese then pour over the cream.

Step 5

Season with freshly ground black pepper and bake at 200C/400F/Gas7 for about 15-20 minutes until golden and bubbly.