Fleur Tartiflette

• 2lb yukon potatoes peeled
• 250 grams of bacon lardons or thick bacon and dice yourself
• 2 shallots
• 1 garlic clove
• 100 ml dry white wine 
• 200ml double cream
• sea salt and freshly ground black pepper
• 500 grams Fleur D’Aunis cheese, sliced

Preparation and Cooking:

• Preheat oven to 400°F.
• Boil the potatoes in salted water until tender.
• Drain and set aside to cool slightly.
• 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.
• Thinly slice the potatoes into an ovenproof gratin dish.
• Add the bacon mixture.
• Pour over the double cream.
• Season with salt and lots of freshly ground black pepper.
• Layer the Fleur D’Aunis slices on top.
• Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

ENJOY!!