Parsnip and bacon tartiflette

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Lightly grease a 2 litre shallow ovenproof dish with a little of the butter, then smear over a tiny bit of the crushed garlic.
2. Cut the parsnips across at a slight angle (to give longer pieces) into 5mm thick slices. Add to a pan of boiling salted water, bring back to the boil, then cook for 4-5 minutes. Drain and leave to cool slightly.
3. Meanwhile heat the oil in a large non-stick frying pan. Fry the bacon until lightly golden, then remove with a slotted spoon to a plate. Add the remaining butter to the pan with the onions and fry for 6-7 minutes, stirring, until golden brown. Add the rest of the garlic and cook for 1 minute more. Add the wine and bubble gently until reduced by half. Take off the heat and stir in the 120g of crème fraîche. Taste and season.
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4. Spread one-third of the parsnip slices over the base of the dish and cover with half of the onion mixture. Scatter over half the bacon lardons, grind over a bit of pepper and add half the reblochon/fontina slices. Repeat the layers once more, then finish with a layer of parsnips. Dot with the rest of the crème fraîche, sprinkle over the comté cheese, then bake for 25-30 minutes until golden and bubbling. Serve straightaway.