Wash 1kg of waxy potatoes and place them in a large pot of salted water. Bring to boil and cook for 15-20 minutes until tender. Drain and cool slightly before slicing.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely sliced onion and cook for 5-7 minutes. Then add 200g of diced bacon and cook until crispy.

Preheat your oven to 200°C (400°F). In a greased baking dish, layer sliced potatoes, then onion and bacon mixture, repeating until all ingredients are used. Finish with a layer of 250g of Reblochon cheese on top.

Pour 200ml of cream over the dish and add a splash of white wine if desired. Bake for 25-30 minutes until the cheese is bubbling and golden.

Remove from oven and let it rest for 5 minutes before serving. Enjoy with a crisp green salad or pickles.