Recipe detail

1. Set the oven on dry heat at 260°C
2. Submerge the potatoes in water and insert the core probe
in the water, set to 65°C
3. When the water reaches the desired temperature, set the oven
on steam at 65°C and cook for 20 minutes
4. Drain the potatoes and leave outside on a perforated dish
for 15–20 minutes so they can let off steam
5. Sauté the bacon in half the butter and chuck in the halved and mandolin sliced onions
to soften at a later stage. Pour in the wine and allow to boil
on high heat until the alcohol evaporates
6. Lower the heat and reduce to a very thick texture
7. Remove from the heat and stir in the cream
8. Sauté the potatoes to a golden hue in the remaining butter,
adding the whole garlic clove and removing it once it softens
9. Cut the cheese in half, horizontally
10. Set the oven on dry heat at 180°C, using Golden Touch function
11. Cover the base of an ovenproof dish with half the potatoes,
layering half the onion and bacon mixture over them. Top with
one of the cheese halves
12. Repeat the process with a layer of the remaining potatoes,
the remaining half of the onion and bacon mixture
and the other half of the reblochon on top
13. Bake for 10 minutes and crank up the heat to 220°C for a few
more minutes until the cheese gains a golden, crispy finish
14. Portion and serve