Steam cook the potatoes and skin them, then slice into thin disks
Heat the oven to 8 or 220°
Peal the onions and cut them into small, fine rings.
Remove the rind from the bacon and cut into small squares
Then, in a large frying pan, heat the oil and gently cook the potatoes, onions and bacon.
Sprinkle on the white wine, salt lightly and pepper generously
Pour half of the mixture into an appropriate oven plate
Slice, on its side, the Reblochon into two. Place half a Reblochon on the mixture
Cover this with the rest of the mixture, and put the other half of the cheese on the top.
Cook for about 20-25 minutes. The top on the dish should be a golden brown.
The oven allows the cheese to melt and impregnate into the bacon and potatoes producing a glorious rich savor of wholesome country food. A great dish for a quite evening by the fireside. To appreciate the true flavor of the cheese we suggest a green salad with a garlic dressing.
Potatoes, 1.2 kilos ( 2.5 pounds)
1 large onion
2 handsome slices of smoked bacon
10 cl ( a cup) of dry white wine
Oil, salt and pepper
a Savoie wine such as a Chignin