Begin by boiling 1.5 kg of waxy potatoes in a large pot of salted water for about 15–20 minutes, until just tender but still firm.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add 2 finely sliced onions and cook until softened, about 5 minutes. Stir in 200g of diced bacon and cook until crispy.

Preheat your oven to 180°C (350°F). In a greased baking dish, layer half of the potato slices, half of the onion-bacon mixture, and a third of the Reblochon cheese.

Drizzle the layers with 100ml of white wine and 100ml of cream. Cover with aluminum foil if a softer texture is desired.

Bake in the preheated oven for 25–30 minutes until cheese is bubbling and golden brown.

Remove from the oven and let it rest for 5–10 minutes before serving.