Delicious, perfect after a long day skiing
1 garlic clove
400 g onions
400 g chopped bacon
2 reblochon cheeses from the Alps (ideally from a cheese shop but can also be found in Waitrose)
Peel and chop the onion. Peel the garlic clove.
Peel and cut in small cube the potatoes.
In a frying pan cook the chopped bacon until brown. Remove them from the pan and reserve.
In the same frying pan, keep the oil from the bacon add more if needed. Put on low heat and add the garlic cloves and onions, let them cook until soft for 5 minutes. Remove and reserve.
In 2 frying pans heat the oil then add the potatoes. Cook them until soft for 20 minutes. Mix regularly. They'll finish cooking in the oven.
Scrub your baking tray with the garlic clove. Add the potatoes, bacon, onions, salt and pepper to taste and mix well.
Cut your reblochon cheeses lengthwise and put them on top crust up.
Cook in the oven preheated at 200C for 30 minutes.