1. Cook the potatoes in water for 20 minutes, then peel and slice.
2. Slice the onions and sauté in a little butter.
3. Add the bacon and leave to return to a low heat (about ten minutes) stirring regularly.
4. Prepare a baking dish (I use a round terracotta dish 40 cm in diameter, 10 cm high). Rub the bottom of the dish generously with a clove of garlic.
5. Arrange the dish in three layers: cover the bottom of the dish with half the potatoes, then add the onion and bacon mixture, finally add over the rest of the potatoes.
6. Pour over the white wine and the cream. Pepper (quite copiously) and salt (slightly).
7. Preheat oven to 190 ° C (thermostat 6-7).
8. Scrape the reblochons, cut them in half in thickness and lay them (crusted side up) on top of the potatoes.
9. Bake for about 20 minutes (I put the oven in "rotating heat" + grill).
10. When serving (in the baking dish), sprinkle with a little chopped parsley.
11. This unique dish is eaten (it's the right word!) Accompanied by the wine used for the recipe.