1. Preheat the oven to Gas Mark 6, 200°C (400°F).
2. Wash the potatoes.
3. Parboil them in a pot of salted water, about 10 minutes after boiling.
4. Allow to cool, then peel and cut them into slices.
5. Peel and slice the onions.
6. Heat butter in a large frying pan and fry the potato rings, bacon and onions. Season with salt and pepper.
7. Brown for about 15 minutes, then add the white wine and cook for another 5 minutes.
8. Pour into an ovenproof dish and cover with slices of Reblochon cheese.
9. Brown for 15 minutes. Serve hot with a green salad.

Credits: © UE CNIPT / Amélie Roche