Just a little more fancy than your average scalloped potatoes.

1 kg potatoes
50 g butter
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp freshly chopped herbs (thyme, oregano)
200 g piece speck or pancetta, cut into 1 cm cubes (or use bacon)
1/2 cup dry white wine
200 ml thickened cream
250 g  reblochon, raclette or gruyere cheese

Preheat oven to 200 degrees C

Place potato in large pot of cold salted water. Bring to the boil and cook for three minutes. Drain well.

Melt butter in large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add garlic, thyme and speck or pancetta, and stir for 5 minutes.  Stir in wine, cream, potato and most of the cheese.

Transfer mixture to large baking dish and sprinkle remaining cheese over top. Cover with baking paper and then foil. Bake 20 minutes then remove baking paper and foil. Bake for a further 20 minutes until bubbling and golden.