• 2 tsp vegetable oil
  • 275g thick cut smoked British bacon rindless back rashers, chopped
  • 1 large onion, thinly sliced
  • Half a 15g pack fresh thyme
  • 284ml pot Select Farm double cream
  • 300ml Select Farm Semi-Skimmed Milk
  • 1 clove garlic, crushed
  • 1kg waxy potatoes, such as Maris Piper, unpeeled and thinly sliced
  • 250g Reblochon de Savoie Cheese cut into thin slices (Reblochon could be replaced with Brie or Chaumes)


  • STEP 1
    Preheat the oven to 180C, gas mark 4, and lightly grease a 1.5-litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
  • STEP 2
    Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
  • STEP 3
    Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme, and serve with Waitrose Tenderleaf Salad and some chunks of Grand Mange Blanc bread.
  • STEP 4
  • STEP 5
    This dish can be assembled ready to cook several hours in advance or the day before. Cool, then cover with clingfilm and leave in the fridge until required. Allow 10-15 minutes extra time in the oven if cooking straight from the fridge, then continue from step 3.
  • STEP 6
    Peel the potatoes if you prefer.
  • STEP 7
    The Reblochon could be replaced with Brie or Chaumes.

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