If you haven't had the pleasure of this comforting dish then you must give it a try.  I am using Evansdale fresh curds to give it that gooey, cheesy addition it must have.  Yum!

Serves 4

Ingredients

1kg potatoes, peeled

250g bacon, or bacon ends cut into lardons

2 shallots

1 garlic clove

100ml white wine

200ml cream

sea salt and freshly ground black pepper

250g fresh curds

Method

Preheat oven to 200C

Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.

Drain and set aside to cool slightly.

Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the cream. Season with salt and lots of freshly ground black pepper. Layer the curds on top.

Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

Serve immediately.