750g potatoes, peeled
1 onion, peeled and sliced very thinly
1 tbs oil
150g lean smoked back bacon, snipped
150ml dry white wine (e.g. Riesling, Gewurtztraminer)
4 tbs reduced fat creme fraiche
150g Reblochon or Taleggio cheese
freshly ground black pepper.
Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but still a little firm. Drain and cool
Fry the onions in the oil for 10 minutes until very tender. Add bacon and fry for another 2-3 minutes.
Heat oven to 190/375/5. Cut potatoes into thin slices and place in a 2 litre baking dish. Por the wine into the pan of onions and bring to the boil. Pour over the the potatoes. Drizzle with creme fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brown.
1 onion, peeled and sliced very thinly
1 tbs oil
150g lean smoked back bacon, snipped
150ml dry white wine (e.g. Riesling, Gewurtztraminer)
4 tbs reduced fat creme fraiche
150g Reblochon or Taleggio cheese
freshly ground black pepper.
Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but still a little firm. Drain and cool
Fry the onions in the oil for 10 minutes until very tender. Add bacon and fry for another 2-3 minutes.
Heat oven to 190/375/5. Cut potatoes into thin slices and place in a 2 litre baking dish. Por the wine into the pan of onions and bring to the boil. Pour over the the potatoes. Drizzle with creme fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brown.