Fondue hasselback potato bake

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Make vertical slices along each of the potatoes, not quite all the way through and 0.25cm apart (about a pound coin’s thickness – see tips). Arrange the potatoes in the casserole and brush all over with half of the melted butter.
2. Slot the bay leaves between gaps in the potatoes, nestle in the garlic bulb halves and season well with sea salt and black pepper. Bake for 1 hour until tender and golden brown, brushing again with the melted butter halfway through.
3. Meanwhile, put the sliced onion in a glass or ceramic bowl with the vinegar, sugar and a couple of pinches of salt. Set aside to quick-pickle.
4. Once the potatoes are ready, remove the casserole from the oven and put on a heatproof worktop or trivet. Scatter over half the grated cheese, drizzle over half the cream and wine, then top with half the quick-pickled onion. Hold your thumb over the bottle of kirsch and sprinkle it on top. Repeat the layers with the rest of the cheese, cream, wine and onion, and add another splash of kirsch.
5. Cover the casserole with the lid and return to the oven for 10-15 minutes until the cheese is melted and oozing, then remove the lid and cook for 10-15 minutes more to reduce the wine. Serve with a sharp dressed green salad, with the cornichons on the side.