Ingredients :

• The Reblochon — It’s the star of the recipe. Get a farmhouse Reblochon de Savoie if you can — more powerful and creamier when cooked. Avoid low-fat versions that don’t melt the same way. Keep the rind: it brings a slight bitterness that balances the richness of the cream.
• The potatoes — Firm-fleshed variety, absolutely. Charlotte, Nicola, Roseval. No Bintje — too floury, it will turn into mash and the filling will become heavy. You want slices that hold their shape when cut.
• The smoked turkey bacon bits — The smoking brings that slightly woody background that contrasts with the richness of the cheese. Sauté them dry in a very hot pan — just long enough to get them lightly golden. They will cook further in the oven, so no need to overdo it.
• Crème fraîche and egg yolks — This mixture is the binder. The cream seeps everywhere during cooking and the yolks help it set slightly. Don’t go overboard with seasoning here: a pinch of salt and some pepper — the Reblochon and bacon bits do the rest.