Ingredients:
5 ounces streaking bacon, thickly cut
2 tablespoons olive oil or 2 tablespoons corn oil
2 lbs red potatoes, thinly sliced
salt and black pepper
4 ounces grated gruyere cheese
3 cloves garlic
1 tablespoon chopped parsley
2 tablespoons double cream
Directions:
Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.
Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.
Season well with salt and pepper and cover with a layer of grated cheese.
Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.
Sprinkle with finely chopped garlic and parsley.
Cover the dish and place over a low heat.
Cook for 30 minutes shaking the dish occasionally but do not stir the contents.
When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.
Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.