Preparation

• Wash the potatoes well with their skins on and boil them in a pot with water and a pinch of salt for 20 minutes, until they are tender. Ensure the water completely covers the potatoes.
• Preheat the oven to 180ºC, making sure the baking tray is at the middle level of the oven.
• Cut the bacon into small, uniform cubes, approximately 1x1 cm.
• Slice the onion into julienne strips and sauté it over low heat in a pan with a bit of olive oil until it starts to change color and becomes translucent, about 5-7 minutes.
• Add the bacon to the pan with the onion and continue frying over medium heat until the bacon is crispy, about 8-10 more minutes.
• Peel the boiled potatoes and dice them. Mix them with the onion and bacon, stirring to integrate well.
• Add the glass of white wine to the mixture of potatoes, onion, and bacon. Stir well and adjust the salt and pepper to your taste, allowing the wine to reduce for about 2-3 minutes.
• Transfer the entire mixture to an oven-safe dish, spreading it evenly across the surface.
• Cut the Reblochon cheese in half horizontally, so you have two discs. Be sure to cut it carefully to maintain its shape.
• Place one of the cheese discs directly on the mixture, with the creamy side facing down, ensuring it covers as much of the surface as possible.
• Bake at 180ºC until the cheese has completely melted and the surface is golden brown, approximately 20 minutes. Remove from the oven and serve hot.