Gratin Potatoes with Cheese and Smoked Bacon

Instructions

• 1
  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.
• 2
  Prepare a baking dish (approximately 20 cm × 30 cm) and preheat the oven to 180 °C.
• 3
  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.
• 4
  Transfer the potatoes to the baking dish using a slotted spoon, so that approximately 200 ml of the milk and cream mixture remains in the pot. To this remaining liquid, add the Edam and Cheddar cheese (grated or finely chopped) and let them melt over low heat for 1–2 minutes. Season with salt and pepper to taste, then remove the pot from the heat and stir in the chopped fresh parsley. Pour the cheese sauce over the potatoes and bake for 40–45 minutes at 180–190 °C.
• 5
  After removing the dish from the oven, let the potatoes cool for 10 minutes before serving. Enjoy!