Peel and cut the waxy potatoes into thick slices. Parboil them in salted water for about 3 minutes, then drain and allow them to steam dry for a few minutes.

In a large skillet, melt butter over medium heat and add the bacon lardons. Cook until crispy, then add diced onions and sauté until they turn soft and golden. Stir in the minced garlic for the last minute.

Pour in the dry white wine to deglaze the pan, ensuring to scrape up any tasty bits stuck to the bottom.

In the same skillet, create layers by arranging half of the parboiled potato slices. Season with a pinch of salt, add the bacon-onion mixture, and drizzle with cream.

Place the Camembert cheese on top of the layered potatoes, cut side down.

Transfer your dish to a preheated oven at 200°C (400°F) and bake for approximately 20 minutes.