Fry the potatoes with the bacon and onion.
Once the potatoes start to melt, put everything in an ovenproof dish, add the fresh cream. Cut the Reblochon cheese into 2 discs. Arrange them on the potatoes.
You can add a bay leaf
At 180°c until the Reblochon is completely melted and slightly golden.
Eat very hot with a green salad
Off you go!