Ingredients

Steps

• Preheat your oven to 200°C.
• Cook the potatoes in salted boiling water for 5 to 10 minutes until tender.
• Drain the potatoes and allow them to cool slightly.
• Fry the bacon, shallots, and garlic in a hot pan for 4 to 5 minutes until golden.
• Deglaze the pan with white wine and simmer until the liquid evaporates.
• Slice the potatoes and layer them into a gratin dish with the bacon mixture.
• Pour the double cream over the layers and season with salt and pepper.
• Place the Reblochon slices on top.
• Bake for 10 to 15 minutes until the cheese is golden and bubbling.