Smoked bacon and a triple hit of gooey, melted cheese takes this classic dish of layered potatoes and double cream to the next level of indulgence – a showstopping side for a dinner party
Prep:20 mins
Serves 6
butter, for the dish500ml semi-skimmed milk300ml double cream2 garlic cloves, bashed1 tbsp vegetable oil200g smoked bacon lardons6 large (about 900g) Maris Piper potatoes, thinly sliced (use a mandolin if you have one)50g cheddar, grated50g parmesan, grated50g gruyère, cubed
STEP 1Heat the oven to 180C/160C fan/gas 4 and butter a shallow baking dish (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon.STEP 2Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.STEP 3Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, parmesan and gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.STEP 4Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.
