(Serves 4 to 6)

750 g waxy potatoes, par-boiled
1 Reblochon
1 mild onion, peeled and finely sliced
200 ml cream or half and half with full-fat milk
6 thin slices pancetta

Slice the potatoes quite thin, and also the Reblochon. Layer thepotatoes, cheese and onion in a buttered cake tin. Pour on the cream or milk and cream mixture and bake at 200°C for 20 minutes, raising the temperature a notch or two for the last five minutes. Meanwhile, fry the pancetta until crisp. When the potato cake has cooked, let it settle for a few minutes, then turn it out onto a warm serving dish, and garnish with the pancetta. For a vegetarian version, deep-fried sage leaves make a good garnish, or simply some finely chopped parsley and lemon zest.