Preheat the oven to 175°C or 345°F
Peel the potatoes and slice them by hand or with a mandoline to a thickness of 4 mm. Make sure all the slices have the same thickness. Add the salt and pepper to the potato slices.
Fry the bacon pieces in a large skillet on high heat without adding oil or butter for 5 minutes. The bacon will release some of its fat to continue frying.
Add the sliced onion and minced garlic to the bacon bits and continue browning the onions on medium heat for 3 minutes.
Add the potato slices with the bacon and onion, mix properly and brown for 5 minutes on medium heat. Pour the white wine in to the mixture and let it simmer for 3 minutes.
Pour the mixture in to a preheated oven dish (or use the same skillet if it can be used in the oven). Take some aluminium foil and cover the top of the mixture, but don't cover the whole dish, only the food.
Put the oven dish in the preheated oven and let the potatoes cook or steam in the white wine for 30 minutes. If after 30 minutes the potatoes are still not soft enough, leave it for another 10 minutes in the oven.
Slice the Reblochon cheese in half lengthwise, so you end up with 2 thinner full size discs.
Place the cheese discs on top of the potato mixture, make sure most of it is covered. Place the crust of the cheese facedown.
Increase the heat of the oven to 200°C or 395°F and put it on grill setting. Put it back in the oven for 10 minutes. The cheese needs to melt into the potato mixture and the top browned .