French Bacon Onion Cheese Potato Tartiflette-2

Cooking Steps 1. Peel (or wash and leave skin on) the potatoes, slice or dice them, and boil in salted water for about 5 to 10 minutes until 'just cooked but still firm'. Drain and set aside. 2. In a frying pan, add a little oil or butter and sauté the diced bacon, sliced onions, and minced garlic until golden brown. Pour in dry white wine, cook until the alcohol and moisture have slightly reduced, then turn off the heat. 3. Lightly butter an oven dish. Layer half of the cooked potato slices, then spread the sautéed bacon and onion mixture over them. Pour half of the heavy cream, then top with the remaining potato slices. 4. Cut a whole Reblochon cheese horizontally in half. Place the cut side down (or rind side up) on top. Finally, evenly drizzle the remaining heavy cream and sprinkle with black pepper and a little salt. 5. Bake in a preheated oven at 190°C / 200°C (180°C fan oven) for about 20 to 30 minutes, until the cheese is fully melted, the surface is golden brown, and bubbly. 6. Let it rest for 5 minutes after removing from the oven to cool slightly, then enjoy this rich and warming Alpine specialty while it's hot.