- butter, for greasing
- 500ml semi-skimmed milk
- 300ml pot double cream
- 2 garlic cloves, bashed
- 1 tbsp vegetable oil
- 200g smoked bacon lardons
- 6 large (about 900g) Maris Piper potatoes, thinly sliced (use a mandolin if you have one)
- 50g cheddar, grated
- 50g parmesan, grated
- 50g gruyère, cubed
Heat oven to 180C/160C fan/gas 4 and oil a shallow baking bowl with butter. Pour the milk and cream into a big saucepan, add the garlic, tip in the potatoes, and bring to the boil. Extract from the heat to let the garlic infuse and the potatoes cool a little while you make the bacon.
- Heat the oil in a frying pan and continue the lardons. Cook on a low-medium heat for 10 mins till they are turning crispy.
Utilizing a slotted spoon, start layering the vegetables over the base of the vessel until fully covered. Spoon over some of the cream mixture, a few cheddar, Parmesan, and Gruyère, and scatter on any of the bacon. Season thoroughly and repeat until you have used up all the potato. Pour over any remaining cream and spread with the leftover cheese. Reserve any of the bacon for mixing later.
Cover with foil and bake in the oven for 1 hr. Lift the foil and bake for a further 30 mins till the potatoes are cooked through and the topping is golden. Spread with the leftover bacon for the final 5 mins of cooking.