| 1 kg | floury potato |
| 2 | onions |
| 1 | garlic |
| 200 | smoked bacon |
| 1 tbsp | olive oil |
| 200 ml | white wine |
| 500 g | Reblochon cheese |
| 150 ml | milk |
| salt | |
| pepper |
Preheat oven to 200°C/400°F. Add potatoes to a pot of cold water. The water should be enough to cover the potatoes. Season with salt, then bring to a boil over medium-high heat and let boil for approx. 10 - 15 min., or until fork tender. Drain and let cool.
In the meantime, peel and mince onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for approx. 3 min. Add garlic and sauté for 2 min. more. Deglaze with white wine and let cook for approx. 2 min.
Peel and slice cooked, cooled potatoes. Add half of the potato slices to a baking dish. Season with salt and pepper and top with half of the bacon-onion mixture. Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for approx. 30 – 40 min., until the top is golden brown. Enjoy!
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