 Typically made with reblochon cheese

 French mountain food

 You peel, cut, and boil some potatoes and season them while you do it, then you
cook lardons (small quarter inch thick pieces) of bacon, soften and season onions in
the bacon fat, and deglaze it with wine
 Toss with the potatoes and heavy cream, and top the whole thing with lots and lots
of soft rind cheese