Preparation

• 1
  Preheat the oven to 220°C
• 2
  In a pot boil the potatoes in salted water for 10minutes until tender but not cooked through
• 3
  While the potatoes are boiling in a pan heat the oil and butter and sweat the onions for a few minutes. To this add the bacon and garlic. Cook until the onions are soft and translucent
• 4
  Let the boiled potatoes cool slightly and slice them about a cm thick
• 5
  Choose an ovenproof dish and rub it well with some butter. Layer the bottom of the dish with half of the sliced potatoes
• 6
  Put a layer of the onion and bacon mix on top of this. Then the remaining potatoes and top it off with a final layer of the onion and bacon
• 7
  Half the reblochon cheese and put the two halves on top of the potatoes
• 8
  Place in the oven for 20 – 25 minutes or until the cheese has browned slightly.