1.5 kilo of clear skinned potatoes
12 finely sliced rashers of smoked bacon
2 tablets of chicken stock
20 cl. of liquid cream
2 laurel leaves
5 cl of olive oil
Salt and pepper (1 Liter = 1.06 Quarts)
Peel and wash the potatoes, cut into thin round slices. In a saucepan filled with a liter of water add stock and bring to the boil. Allow the potato rounds to cook for 5 minutes in the stock on a low flame. Drain.
Preheat oven at 6 ( 180º). Take an oven pan, grease bottom. In a star shape place the strips of bacon so that they are touching each other and make sure the ends hang over the sides.
Take the rind of the reblochon, then cut into thin slices. First place half the potato rounds over the bacon stripes, salt and pepper, second cover with the reblochon cheese strips, lastly cover with the rest of the potato rounds.
Pour over the liquid cream, and then fold over the stripes of bacon. Place the 2 laurel leaves on top of the pancake. Cook in the oven for 30 minutes. Serve hot.