• 1 3/4 lbs (800 g) baby new potatoes, unpeeled or
• 1 3/4 lbs (800 g) Yukon Gold potatoes, peeled and cut into chunks

Cook the potatoes in salted boiling water. Drain and let cool. If using baby potatoes, cut into wedges. Set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a large skillet, lightly brown the bacon. Add the onion and garlic and cook until the onion is tender. Add the potatoes and deglaze with the wine. Lightly season with salt and pepper; Reblochon is quite a salty cheese.

Spoon that mixture into a 30 x 20-cm (12 x 8-inch) baking dish. Drizzle the cream over the potatoes. Sprinkle with nutmeg.

With a knife, scrape off the cheese rind thin. Cut the wheel in half horizontally. Place the two pieces of cheese side by side on the potatoes, cut side down.

Bake for 25 to 30 minutes.

Serve hot with a green salad.

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