Lightly oil a pan and set it over a medium heat. Add the lardons to the pan and saute until coloured.
Add the shallots and continue to cook until softened but not coloured. Add the leeks and continue to cook to lightly soften but still retain the colour.
In a bowl, stir together the eggs and creme fraiche, season with salt and pepper and grate in nutmeg to taste. Don’t overmix; keep the mixture a little lumpy.
Put the bread on a large sheet of baking paper with a large sheet of foil underneath; you need to be able to completely wrap the loaf in baking paper and foil tightly to bake it so make sure you have a large piece of both!
Slice into the bread- but not all the way through, you need to cut deep enough to open out the loaf and fill the ‘slices’ while leaving the loaf connected at the base.
Stuff a slice of potato into each slot in the bread and follow with some of the lardon, leek and shallot mix.
Spoon some of the cream and egg mixture into each slot so that the bread can absorb as much as possible.
Finally, insert the slice of cheese and enclose the loaf fully in the baking paper and foil to make a tight parcel.
Your wood fired oven needs to be well saturated with heat but with little to no flame presence. Place the wrapped loaf onto a tray and place into the oven before popping the door onto the oven.
Check after 25 minutes but the loaf may take as long as 45 minutes depending on the heat in the oven.
Once everything is nice and gooey, you can unwrap the parcel so the top of the loaf is exposed and return to the oven until the top is golden brown.
Serve with a green salad and enjoy!