Photograph: Brett Stevens
- 1.5 kg waxy new potatoes (no need to peel)
- 320 g oak-smoked bacon lardons
- 3 large shallots, peeled and thinly sliced
- 2 clove garlic, finely grated
- 1 large sprig of thyme leaves, picked
- 75 ml dry white wine
- 3 tbsp crème fraîche
- 2 tbsp chopped parsley
- 250 g Camembert
Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 20-25 minutes or until just tender. Meanwhile, heat a frying pan and fry the lardons and sliced shallots for 8-10 minutes over a medium heat, stirring frequently – you won't need any oil as the lardons will release fat. Preheat the oven to 190°C, fan 170°C, gas 5.
Drain the potatoes and allow them to cool slightly – when they are cool enough to handle but still warm, thickly slice them.
Add the grated garlic and thyme to the lardons and shallots, cook for 1 minute and add the white wine. Remove from the heat and add the crème fraîche and parsley.
Mix in the warm sliced potatoes, check the seasoning and spoon into a shallow 20 x 30cm ovenproof dish.
Slice the cheese in half horizontally through the middle, so you have two discs, then cut each disc in half again so you end up with 4 semi circles. Lay these on top of the potatoes.
Bake in the preheated oven for 20 minutes. Serve piping hot.
Get ahead: prepare up to the end of step 3 a few hours ahead except for the potatoes – don’t cook them in advance, they should be warm when the dish is assembled.
Kitchen secret: keeping the skins on the potatoes gives a more rustic look and saves peeling. Serve with continental meats, silverskin onions, cornichons and a crisp salad