Ingredients	Gratin of Potatoes with Lincolnshire Poacher
2.2 lb Desiree Potato, peeled 1 pinch Salt & Pepper 1/2 tsp Freshly Grated Nutmeg 3 large Onions, peeled and finely sliced 7.05 ounces Bacon, cut into short fine strips 1 tbsp Vegetable Oil 10.5 ounces Lincolnshire Poacher Cheese, grated 7.05 ounces Creme Fraiche 3.5 tbsp Unsalted Butter, softened 300ml Dry White Wine	Lincolnshire Poacher cheese is loosely based on that of traditional West Country cheddar. There are, though, a number of small technical differences within the make that give the cheese its unique texture and flavour. Serves: 4 Preparation Time: 20min., plus cooling Cooking Time: 35min Oven Temp: 395°F
Directions
1. Preheat oven to 395°F or (200°C) 2. Simmer the potatoes in plenty of salted water untill completely cooked through. Drain and leave to cool. 3. While the potatoes are cooking, sweat the onions with the bacon in the vegetable oil in a heavy-based frying pan for 10 minutes until soft, turn up the heat and brown stirring constantly. Turn off the heat set aside. 4. Once they have cooled enough to handle, cut the potatoes into 1cm slices, season with salt, freshly ground pepper, and nutmeg set aside. 5. Mix the grated cheese together with the creme fraiche and set aside. 6. Generously butter a gratin dish and cover with half of the sliced potatoes followed by the onions and bacon and the second half of the potatoes. 7. Pour over the white wine and spread the lincolnshire poacher and creme fraiche mixture over the top. Season with freshly ground pepper and grated nutmeg and bake for 15-20 minutes until golden. 8. Gently roll out the dough to about 1-1.5 inch thick, then using a pastry cutter(2" diameter). 9. Cut out, arrange on a greased baking tray. 10. Brush with eggwash, as an option the remainder of the cheese could be sprinkled on top, bake for 10-12 minutes. 11. Serve hot, split and spread with butter.