<p>Peel the potatoes and steam them.</p><p>Meanwhile, in a hot skillet, sauté the lardons with the finely chopped shallot until they have a nice golden color. Deglaze generously with white wine and let it reduce until the liquid has almost entirely evaporated.</p><p>Thinly slice the potatoes and arrange them in successive layers in a baking dish, alternating with the lardons mixture.</p><p>Pour the thick crème fraîche over the entire dish, then season with salt and a good amount of freshly ground pepper. Finish by covering the gratin with slices of reblochon, evenly distributed for a melting and gratiné result.</p><p>Place in the oven </p><p><br></p>