Step by step recipe:

1. 15 min.
   Peel and chop 2 onions. Set aside.
2. 40 min.
   Steam 1 kg 500 g potatoes, peel and set aside.
   
   Preheat oven to 200°C or 392°F.
3. 6 min.
   Put 200 g small pieces of bacon in a frying pan, without fat, on high heat.
   
   2 minutes later, when bacon releases some fat, add chopped onions, and cook 2 - 3 more minutes.
4. 1 min.
   Add 200 ml dry white wine.
5. 20 min.
   Leave to cook over medium heat...
6. 
   ...until the mixture is quite dry.
7. 1 min.
   Rub round a dish with the garlic clove, then butter it.
8. 5 min.
   Slice enough potatoes to make a first layer.
9. 3 min.
   Add half the onions-bacon mixture, salt and pepper.
10. 5 min.
    Cut more potato slices to make a second layer.
11. 3 min.
    Add remaining onions-bacon mix, salt and pepper.
12. 2 min.
    Pour in 200 ml cream.
13. 5 min.
    Cut 2 Reblochons in half across the middle, then vertically.
    
    Note : You can, before cutting them, wash cheese crust under the tap with a brush, even remove crust if you don't like it.
14. 2 min.
    Put cheese quarters on potatoes, and put in the oven for about 30 minutes.
15. 30 min.
    Your tartiflette is ready when cheese is melted, and crust is crispy.