<p>Sauté the garlic, onions, and bacon in a little oil until they are lightly browned.</p><p>Add the slices of potatoes, then season with salt and pepper.</p><p>Meanwhile, bring the milk to a boil with the vegetable broth. Off the heat, incorporate the white roux to obtain a creamy binding.</p><p>Pour this preparation over the potatoes and mix well to coat everything.</p><p>Distribute into gratin dishes, cover with raclette cheese, and sprinkle with grated Emmental cheese.</p><p> Bake until the surface is golden and gratinated.</p><p><span style="background-color: rgb(255, 253, 250); color: rgb(0, 0, 0); font-family: arboria, sans-serif; font-size: 16px;">&nbsp;</span></p>