Highland Tartiflette

Ingredients - serves 4

1kg potatoes 

250g smoked pancetta 

2 large onions-sliced 

125ml white wine 

250ml double cream 

250g Minger cheese – a Scottish cheese like Camembert 

Black pepper 

Olive oil 

Method 

To make this delicious tartiflette, peel and thickly slice the potatoes, place in a saucepan of water, bring to the boil and simmer for 10 minutes or until nearly cooked. Drain and set aside. In a large ovenproof frying pan, fry the pancetta in olive oil. Add the sliced onions and cook gently for around 10-15 minutes until the onions are soft and golden. Preheat your oven to 220 C/gas mark 7. 

Turn up the heat and add the wine and allow it to bubble away until it has evaporated, then add the potatoes. Cook, stirring often, for a couple of minutes until the potatoes are slightly browned. Add the cream, stir and cook for 2 more minutes. Season well with black pepper.  

Remove the saucepan from the heat, slice the cheese and stir half in with the potatoes, then place in an oven proof dish. Top the potatoes with the remaining sliced cheese and pop in the oven for 10-15 minutes or until golden brown and bubbling. Serve immediately with homegrown veg and then start planning your trip to beautiful bonnie Scotland.