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.
4. Let the tartiflette stand for 10 minutes, then serve with the salad.