1 hour 20 minutes
4 - 5 people
300 g streaky bacon
2 teaspoons powdered fenugreek
A pinch of nutmeg
A good few twists of salt and pepper
500 millilitres cream (or cream alternative, I used Rama 15%)
500 millilitres milk (or milk alternative, I used semi-skimmed cow’s milk)
8 large fluffy cooking potatoes (King Edward/Maris Piper in the UK or Yukon Gold in the USA)
200g grated Gruyère cheese
100 g grated Comtè (or other mountain cheese)
Begin by pre-heating your oven to 170 degrees Celsius. While this is happening, peel the potatoes and use a kitchen machine to slice into 3-4mm rounds, add to boiling water and simmer for 4 minutes then drain being careful not to break the rounds. Then arrange the bacon on a chopping board and slice across lengthwise then from top to bottom to dice the bacon, heat a non-stick frying pan then stir fry until golden brown and set aside. Next grate the cheeses and set aside, then use a knob of butter to grease the inside of an overproof dish before then adding the cream, milk, powdered fenugreek, and white condiment to a jug then mix and set aside.
Continue by arranging the potato rounds into a layer in the bottom of the ovenproof dish, then add a couple of twists of salt and pepper, a few bits of fried bacon and a handful of the cheese (but make sure you reserve at least one third of the cheese for topping). Top the layer of potato with a few ladles of the cream/milk mix then repeat until you have all the potato in the dish. Cover with a lid or tin foil then place in the oven for one hour, then remove the lid or tin foil and top with the remaining cheese and put back on the oven for 15 minutes.