1kg/2lb 4oz Charlotte potatoes, peeled
250g/8oz bacon lardons
1 tbsp garlic infused oil
1 tbsp chopped chives
1 tbsp chopped parsely
100ml/3½fl oz white wine
200ml/7fl oz lactose free double cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced
For the tartiflette, preheat oven to 200C/400F/Gas 7.
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 for 4-5 minutes. 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.
Mix the double lactose free cream with the chopped herbs and garlic oil then pour it over the potato and bacon.
Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.
Recipe adapted from: Good Food