Reblochon potato gratin

Cook the smoked bacon with onions, butter, herbs, salt and pepper about 20 minutes, deglaze with white wine and set aside (optional).

Freeze the Reblochon about an hour so the soft cheese slices easily; keep frozen until use.

Peel the potatoes and slice them on a mandolin or with a chef's knife.

Grease a shallow oven dish with room temperature butter.

Layer potatoes, season with salt, pepper and nutmeg, spread some onion-bacon mixture and add frozen Reblochon; repeat until done.

Bake covered about two hours until the potatoes are cooked through; time depends on the size of the dish.

Remove the parchment and foil and finish cooking until golden brown.

Rest 30 minutes before serving; better the following day.