Boil potatoes in skins until soft. The flour and butter chop with a knife, add 3-4 tbsp. ice water, knead the dough. Cover the dough with plastic wrap, place in refrigerator. In a small amount of olive oil fry until soft onions and bacon to remove excess fat, cool.

Sprinkle the parchment with flour, thinly roll out the dough.

Coat the dough with heavy cream or sour cream, a little salt and pepper. Peel the potatoes, cut into thin slices, spread on sour cream.

Potatoes with a slotted spoon and put fried onions, bacon and cut into small pieces reblochon, brie or Camembert (I have, unfortunately, Maasdam). Put in a preheated 180* oven for 15 minutes.