1. 1

   Step 1

   Preheat your oven to 200°C.

2. 2

   Step 2

   Peel 1.2 kg of potatoes, wash them, and slice them into rounds.

3. 3

   Step 3

   Cook the potatoes in boiling salted water for 15 minutes.

   Timer 15 min
4. 4

   Step 4

   Drain the potatoes and set them aside.

5. 5

   Step 5

   Slice 3 yellow onions and mince 2 garlic cloves.

6. 6

   Step 6

   In a frying pan, sauté 250 g of smoked bacon lardons.

7. 7

   Step 7

   Add the sliced onions to the lardons and sauté for 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Add the minced garlic to the pan.

9. 9

   Step 9

   Pour in 12 cl of dry white wine and let it reduce for 3 minutes.

   Timer 3 min
10. 10

    Step 10

    Rub a baking dish with a garlic clove cut in half.

11. 11

    Step 11

    Arrange half of the potatoes at the bottom of the dish.

12. 12

    Step 12

    Spread the bacon, onion, and garlic mixture on top.

13. 13

    Step 13

    Cover with the remaining potatoes.

14. 14

    Step 14

    Pour 250 ml of heavy cream 30% over everything and season with pepper to taste.

15. 15

    Step 15

    Cut 1 Reblochon de Savoie PDO in half horizontally.

16. 16

    Step 16

    Place the Reblochon on the potatoes, rind side up.

17. 17

    Step 17

    Bake the dish for 20 minutes until the cheese is melted and golden.

    Timer 20 min

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