Potatoes with Garlic and Cheese ( Pommes de terre a l'ail)

Step 1: Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.

Step 2: 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.

Step 3: Season well with salt and pepper and cover with a layer of grated cheese.

Step 4: Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.

Step 5: Sprinkle with finely chopped garlic and parsley.

Step 6: Cover the dish and place over a low heat.

Step 7: Cook for 30 minutes shaking the dish occasionally but do not stir the contents.

Step 8: 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.

Step 9: Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.