Step 1

Preheat the oven to 200° C.

Step 2

Peel the potatoes and cut them into pieces. Cut the onions into rings.

Step 3

Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.

Step 4

Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.

Step 5

Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.

Step 6

Bake for 15-20 minutes, until the reblochon melts and turns golden brown.

Step 7

Serve warm with a side of lettuce.