Pre-heat the oven to 180°C/350ºF/Gas Mark 4.
In a frying pan, heat the oil and saute the chopped bacon and the onion until softened, and set aside.
Add the milk, season, then add the potatoes and simmer for ten minutes. Drain the potatoes and save the liquid. Slice the reblochon and grease a gratin dish with butter or oil. Arrange the sliced potatoes and reblochon in layers with the onion and bacon. Pour over the seasoned milk, place in the oven and bake until golden brown, about 45 minutes. Serve garnished with the chopped chives.
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