Ingredients: 2.5 kg potatoes, cooked, peeled and thinly sliced, 1 small knob butter, 200 ml semi-skimmed milk, 300 ml double cream, 2 cloves garlic, peeled and finely sliced, sea salt, freshly ground black pepper, 1 small handful Parmesan cheese , freshly grated, 3 tbsp olive oil, 6 rashers higher-welfare streaky bacon or Spanish chorizo, fried , 1 teaspoon thyme
Methods: Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil then simmer gently for a minute or two. Remove from the heat and season with salt and pepper. Add some grated Parmesan cheese to sauce. Fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in.
Add the potatoes and most of the thyme leaves and stir well. (I cooked the potatoes in their skins then peeled and diced). Make layers from the potatoes and the bacons then spoon into pan or baking tin the gratin dish and shake to even everything out. Sprinkle with the leftover Parmesan cheese then cover with an oiled piece of foil. Bake for 30 or 45 minutes. When your gratin is ready, remove the foil and spoon the bacon over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.