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