Reblochon Potato, Bacon, Onion Gratin Bake

Preheat your oven to 200°C. Lightly grease a medium gratin dish with butter.

Peel the potatoes and slice them thinly (about 3-4mm thick). Slice the onion thinly, and mince the garlic. Cut the Reblochon cheese horizontally in half, then slice each half into smaller pieces.

In a large frying pan, cook the bacon lardons over medium heat until they are crispy. Remove the lardons from the pan and set aside, draining most of the fat but leaving a little in the pan.

Add the sliced onion to the pan with the bacon fat and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Arrange half of the sliced potatoes in an even layer in the prepared gratin dish. Season lightly with salt and pepper. Spread half of the cooked bacon and onion mixture over the potatoes. Place one half of the Reblochon cheese, cut-side up, on top.

Repeat the layering with the remaining potatoes, seasoning, bacon and onion mixture, and the second half of the Reblochon, cut-side up. Pour the dry white wine and heavy cream evenly over the layers.

Bake for 35-45 minutes, or until the potatoes are tender when pierced with a knife and the cheese is bubbly, golden brown, and delightfully melted. Let it rest for a few minutes before serving. Bon appétit!