Ultimate comfort food.

Ingredients

• Potatoes - something waxy is good
• Butter
• Cream (small carton)
• Reblochon wheel (or an aged Brie or two)
• Red onion
• Pancetta

Method

Peel the potatoes and parboil until just softening up. Drain and leave to cool.

Cut the onion to give long thin slices. Put in a pan on a looow heat with butter and a teaspoon of sugar. Cook on this low heat to caramelize. Near the end add the diced pancetta and cook that through.

Meanwhile, slice the potatoes into the thickness of about a 1/4 inch. Grease a dish with butter, and put a layer of the potatoes on the bottom (half total potatoes). Add a few small bits of butter on top. Pour over half the bacon and onion mixture on top. Cut the cheese wheels in half horizontally and then position these pieces on top (about half the total cheese). Put the rest of the potatoes on top, layered. Add more bits of butter and the bacon and onion, finally top with the rest of the cheese. Pour over the cream. Season very liberally.

Bake in an oven for 45 minutes.