Slow-cooked smoky bacon tartiflette

Method

1. Heat the oven to 150°C/130°C fan/gas 2. Fry the bacon in a large, deep saucepan for 5-10 minutes on a high heat until golden and crisp, then remove and set aside. Turn the heat to low, add the butter to the pan with the onion, then fry for 5 minutes until it starts to soften. Add the flour, return the bacon to the pan and cook for 1-2 minutes. Add the wine and cream, then stir and simmer until thickened. Stir in the crushed garlic and season with salt and pepper.
2. Arrange half the potatoes in a 2 litre ovenproof dish, add a few sprigs of rosemary, then pour over half the cream sauce. Top with half the cheese, then repeat with the rest of the potatoes, herbs, cream and cheese. Cook for 2½ hours until the potatoes are soft, golden and bubbling (put a tray under the dish to catch any drips that bubble over).
3. Meanwhile, for the salad, put the shallot in a small bowl with the vinegar and leave for 5 minutes. Whisk in the mustard and sugar, then season with salt and pepper. Slowly whisk in the oil until thickened, then use to dress the green leaves.
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4. Let the tartiflette stand for 10 minutes, then serve with the salad.