Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 5 large onion (s)
• 250 g bacon cubes, smoked
• 500 ml cream or Cremefine
• 200 ml white wine, dry
• 450 g cheese (Reblochon)
• 200 g cheese (chaumes)
• 3 clove (s) garlic
• salt and pepper
• Oil or butter

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Instructions

1. Pre-cook the potatoes for about 15 minutes. In the meantime, peel the onions, cut in half and cut into half rings.
2. Fry the bacon in a little oil in a pan, add the onions and sweat with them. Season with salt and pepper and deglaze with 100 ml of the wine, simmer for 10 minutes with the lid on, then another 10 minutes without the lid.
3. Mix the cream with the rest of the wine and press in the garlic cloves.
4. Peel and slice the pre-cooked potatoes. Cut the chaumes into slightly thinner slices or flakes, afterwards it is only roughly placed between the layers.
5. Preheat the oven to 200 ° C (top / bottom heat), grease the form and layer it as follows: start with the potatoes, then onion mix, a few pieces of chaumes and some cream mixture, potatoes, onion mix, a few pieces of chaumes and some cream mixture, Potatoes, onion mix. Finish with the rest of the cream mixture.
6. Cut the Reblochon into nice, thick slices and place on the potatoes. Now slide the mold into the lower third of the oven for about 30 minutes, until the cheese is golden brown.