Step 1: Preheat the oven to 200°C (400°F). In the meantime, boil the potatoes until they are just tender, then peel and slice them.
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Step 2: Slice the cervelas sausages into rounds and chop the onion. In a skillet, cook the lardons and onion until they are golden brown.
Step 3: In a baking dish, layer the sliced potatoes, cervelas, lardons, and onion. Pour the white wine and heavy cream over the top, then season with salt and pepper.
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Step 4: Slice the reblochon cheese in half horizontally and place it on top of the potato mixture, rind side up.
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