Wense's potato gratin with cheese, bacon and onions

Ingredients for 10 servings:

• 1 ½ kg potatoes, waxy
• 3 cups of sweet cream, each approx. 200 ml
• 1 kg onion(s)
• 500 g Gouda, grated
• 150 g bacon cubes
• 4 garlic cloves
• salt and pepper
• Fat for the dish and for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 14 hours 20 minutes

made from boiled potatoes, delicious with all pan-fried dishes

Boil the potatoes in their jackets and let them stand overnight. Peel off the skins. Cut the onions into half rings, then sauté them in a little fat with salt and pepper until translucent. Fry the bacon cubes and press in the garlic at the end and fry briefly. Grease a baking dish with fat. Cut the potatoes into slices. Place 1/3 of the potatoes in the dish, season with salt and pepper, spread 1/3 of the onions and bacon on top, cover with 1/3 of the cream and sprinkle with 1/4 of the cheese. Repeat this step twice and sprinkle with the remaining cheese. Cover the dish with aluminum foil. Bake the gratin for 75 minutes at 200°C (top/bottom heat). Then let the gratin cook for 15 minutes at high top heat without the aluminum foil until golden brown.