Tartiflette

This may sound like some ancient Alpine classic, but it's rather more modern than you'd expect. Born in the early '8os, this heart-stopping (in the right way) mixture of cheese, ham (we use pancetta), onions and potatoes was actually created by the Union Interprofessional Reblochon to promote sales of the eponymous cheese. And thank the Lord for that, because this is mountain tucker at its best. And a favourite at the Fortnum's Lodge.  

Don't remove the cheese rind—it's deeply edible, and goes gloriously crusty in the oven, which adds welcome texture. Smoked streaky bacon can be substituted for pancetta and any good melting cheese, if you must, for Reblochon.