Buttermilk Potato Gratin with Bacon

Set the oven to 180-190 degrees (convection). Peel the desired amount of potatoes (approx. 4-6), wash them briefly under running water and then cut into approx. 2 mm thick slices. If you have large potatoes, halve them beforehand. Arrange as a layer slightly offset in a fireproof pan (glass) so that the floor is covered. Cut the bacon into 4 mm thick slices (remove the edge beforehand if necessary). Then cut about 1cm large cubes and pour over the layered potatoes. Prepare a tall container and add the glass of milk and the glass of buttermilk. Peel and halve an onion and place in the container. Peel a clove of garlic and place in the container. Add rosemary and thyme (powder) salt, pepper, red paprika spice and a teaspoon of honey, as well as 1-2 dashes of Maggi seasoning or other seasoning ... e.g. (vegetables) stock cube powder or similar to the container. Chop everything up with a hand blender ... until you get a sauce ... (If necessary, thicken the sauce if it is too runny) Pour over the potato and bacon mixture. Bake in the oven for about 25 minutes. Then pour 2-3 slices of sliced ​​cheese ... or grated cheese over it, and bake again until golden brown ... until another 20 minutes have passed ... in between check the firmness of the potato slices ... if everything is done and golden brown, the casserole can be out of the oven. .