1.Preheat oven to 200° C (th.5).

2.Peel and slice the potatoes into rounds. Rinse them, then dry them in a clean towel. Cut the Reblochon in half (or in four) and spread 3 tablespoons of black truffle delight on it.

3.Heat a little truffle oil in a frying pan. Sauté the onions, add the potatoes, and brown them on all sides. Then add the bacon and continue cooking for a few more minutes.

4.Rub a gratin dish with a garlic clove. Arrange the potatoes with the bacon, then add half of the truffled Reblochon on top.

5.Bake for about 20 minutes, until the Reblochon is well melted and golden. When removing from the oven, sprinkle with a pinch of salted truffle powder.