Peel and slice the potatoes into thick rounds.

Boil them in salted water for about 10 minutes, until just tender but not too soft.

Drain and let them cool slightly.

Heat olive oil in a pan over medium heat.

Add the bacon and onion, then cook for 5 minutes, stirring occasionally, until lightly golden and fragrant.

Preheat the oven to 350°F (180°C).

Lightly butter a baking dish and add a layer of potatoes.

Add half of the bacon and onion mixture, then repeat with another layer of potatoes and bacon.

Pour the heavy cream evenly over the layers.

Cut the Reblochon cheese in half, horizontally.

Place both halves on top of the dish, rind-side up, to create a crispy, golden crust when baked.

### Step 5: Bake the Tartiflette

Bake for 25 to 30 minutes, until the cheese is melted, bubbly, and golden brown.

Let it rest for 5 minutes before serving.

Peel and slice the potatoes into thick rounds.

Boil them in salted water for about 10 minutes, until just tender but not too soft.

Drain and let them cool slightly.

Heat olive oil in a pan over medium heat.

Add the bacon and onion, then cook for 5 minutes, stirring occasionally, until lightly golden and fragrant.

Preheat the oven to 350°F (180°C).

Lightly butter a baking dish and add a layer of potatoes.

Add half of the bacon and onion mixture, then repeat with another layer of potatoes and bacon.

Pour the heavy cream evenly over the layers.

Cut the Reblochon cheese in half, horizontally.

Place both halves on top of the dish, rind-side up, to create a crispy, golden crust when baked.

Bake for 25 to 30 minutes, until the cheese is melted, bubbly, and golden brown.

Let it rest for 5 minutes before serving.