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 minutes or until fork tender. Drain and let cool.
1 kg floury potato, salt
In the meantime, peel and finely chop onions and garlic. Roughly chop bacon. Heat olive oil in a large pan over medium heat and sauté bacon and onions for 3 minutes.
2 red onions, 1 clove garlic, 200 g smoked bacon, 1 tbsp olive oil
Add garlic and sauté for 2 minutes more. Deglaze with white wine and let cook for roughly 2 minutes.
200 ml white wine
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.
pepper
Layer over half the sliced Reblochon and repeat the process with remaining ingredients. Cover with milk and bake at 200ºC/400ºF for about 20–30 minutes until the top is golden brown.
500 g Reblochon, 150 ml fresh milk
Let rest for 10 minutes and serve with a green salad
Notes
While Reblochon cheese is traditional, it is not typically available in the USA and Australia. In the USA, Délice du Jura is a suitable alternative. And, in Australia, L'Artisan Organic's Mountain Man.
Opt for waxy potatoes like Yukon Gold or Charlotte potatoes, as they hold their shape well during cooking and provide a velvety texture to the dish.
Parboil the potatoes before slicing and layering them in the dish. This ensures they cook evenly and become tender while baking.
Fry the bacon until it becomes crispy before adding it to the dish. This adds a delightful crunch and intensifies the smoky flavours.