Cook the Potatoes:

Boil the sliced potatoes in salted water until just tender but not falling apart, about 10-15 minutes. Drain and set aside.

Sauté Lardons and Onion:

In a large skillet, cook the lardons or bacon over medium heat until they start to release fat. Add the sliced onion and cook until softened and golden, about 10 minutes. Add the minced garlic and cook for another 2 minutes.

Deglaze with Wine:

Pour the white wine into the skillet to deglaze the pan, scraping up any browned bits. Cook until the wine is reduced by half.

Assemble the Tartiflette:

Preheat your oven to 375°F (190°C).
In a baking dish, layer half the potatoes, season with salt, pepper, and a pinch of nutmeg. Top with the lardon-onion mixture, then add the remaining potatoes.
Place the Reblochon slices, rind up, on top of the potatoes, covering the surface.

Bake:

Bake in the oven for about 20-25 minutes, or until the cheese is bubbly and lightly browned.

Serve:

Garnish with fresh parsley and serve hot, directly from the baking dish.