Potato cream gratin

Ingredients for 4 servings:

• 6 large potatoes
• 150 g bacon, streaky, smoked and finely diced
• 2 onions, finely diced
• 1 garlic clove(s), finely diced
• 200 g cheese, grated
• 2 cups of cream, maybe a little more
• Butter for the casserole dish
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut into wafer-thin slices. Mix them well in a bowl with the bacon, onions, garlic, salt (carefully), and pepper. Finally, stir in 100g of cheese. Butter a deep casserole dish, pour in the potato mixture, and smooth the surface. Sprinkle the remaining cheese evenly on top and pour on the cream, just enough to cover the surface. Add a little more cream if needed. Cover the gratin with aluminum foil and bake for 2 hours at 150°C (top/bottom heat). After 1.5 hours, remove the foil and reduce the temperature to 180°C (350°F) so the top gets a nice brown finish. Check occasionally and re-cover if it’s browning too much. The gratin needs to bake for the full time, otherwise the potatoes won’t cook properly. I always pierce it with a small, pointed knife to check for doneness. If it cooks like butter, my gratin is done. Because this gratin is very filling, it can be served as a main course with a green salad. Then it’s enough for 4 people. As a side dish, it can serve 6. Variation: I’ve also omitted the bacon and used dried, chopped tomatoes instead, but added more salt. It tastes delicious and is also suitable for vegetarians.