Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and brush a 6-hole muffin tin with the butter.
the potatoes and use the julienne
blade on a mandoline
to make thin matchsticks (or slice by hand).
Put the lardons, bay leaf
, garlic and onions
into a large nonstick frying pan
and cook until the lardons
are golden brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat; stir in the Reblochon
Divide the potato mix among the 6 holes in the muffin tin
and bake until golden brown and bubbling, 15 to 20 minutes. Serve hot.