Peel and slice potatoes evenly. Boil in salted water until tender but firm enough to hold their shape without breaking completely.

Heat a frying pan. Add bacon pieces. Fry until golden and slightly crisp. Remove extra fat if needed for lighter flavor balance.

Add butter to the same pan. Cook onions slowly until soft and sweet. Stir gently so they do not burn or brown too much.

Stir in garlic with onions and bacon. Cook briefly. The smell becomes rich and comforting, filling your kitchen with cozy warmth.

Heat cream in a small pan. Do not boil. Warm cream mixes smoothly with potatoes and creates lovely silky sauce.

Cut the Reblochon into halves or thick slices. Keep the rind on. The rind adds flavor and melts beautifully in the oven.

Place half the potatoes in a buttered baking dish. Spread evenly. This makes a soft base for your tartiflette layers.

Spoon the onion and bacon mix over potatoes. Spread gently. Make sure every bite gets some bacon and onion goodness.

Place the rest of the potatoes on top. Press lightly. This keeps layers close and helps flavors blend while baking slowly.

Pour warm cream over everything. It sinks down and coats all layers. The dish already looks rich and inviting before baking.

Place cheese slices on top with rind up. Cheese will melt and bubble down through potatoes, making creamy pockets of flavor.

Bake in a hot oven until golden and bubbling. The top should be brown, melted and slightly crisp around edges.

Let tartiflette rest a few minutes. This helps it set slightly and makes serving easier without losing creamy texture.