Potato gratin with cheese and smoked bacon

Peel the potatoes and slice them thinly. Place the potato slices in a large pot, pour in the milk and cream, then add the salt. Bring the mixture to a boil, then reduce the heat to low-medium and simmer for 3–4 minutes. The potatoes should be slightly softened but not falling apart. Remove the pot from the heat, add the crushed garlic, and leave the potatoes in the liquid.

Prepare a baking dish (approximately 20 cm × 30 cm) and preheat the oven to 180 °C.

Cut the bacon into small cubes and place it in a pan over medium heat. Let it fry in its own fat until crispy, then add it to the pot with the potatoes.