Preheat the oven to 180 °C.
Peel the potatoes and cut them into 0.5 cm slices.
Put them in a pot and add cold water until they are just covered.
Add vegetable stock cube and bring to the boil.
Meantime, finely chop the onion and shallots and fry them in 2 tablespoons of cooking butter.
Add the bacon cubes and let them fry gently for 3 minutes.
Grease a casserole dish with 2 tablespoons of butter.
Arrange half of the bacon cubes in it and then spread half of the potatoes on top.
Then arrange the rest of the bacon cubes and the rest of the potatoes.
Divide the cheese into 2 thick slices without removing the crust and chop the garlic very finely. Arrange the cheese with the crust facing downwards on the potatoes.
Mix the cream with the wine and garlic and heat gently. Season to taste with pepper. Pour these ingredients into the dish over the potatoes and put it into the oven for 35 minutes.
- 400 g Potatoes
- 1 cube Vegetable stock
- 1 Onion
- 2 Shallots
- 150 g Smoked bacon cubes
- 1 mature Reblochon cheese
- 200 ml Cream
- 200 ml White wine