- 12 slices bacon, thick-cut
- 3 to 4 medium potatoes, peeled
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 9 slices cheddar cheese, mature
- Special Equipment:
- 6-inch cake pan
- Preheat the oven to 350 degrees.
- Grease a stainless steel bowl (or a bowl that is suitable for the oven) with butter, and set aside.
- Lay 10 slices of bacon on top a sheet of parchment paper, and arrange in a lattice pattern. Lay a second sheet of parchment paper on top of the bacon. Then, roll out with a rolling pin until the bacon is about a quarter of an inch thick. Remove the top sheet of parchment paper.
- Transfer the bacon into the buttered bowl. Press into the bowl (you will have some overhang). Lay slices of cheese on top of the bacon to cover. Set aside.
- Slice the potatoes into 3 to 4-millimetre slices (the thinner the better!), and make a layer covering the cheese slices in the pan. Add the cream to the remaining potato slices, and season well with salt and pepper.
- Begin to build a layer of potato in the dish, laying the potatoes flat and making sure they are well compacted. After building a few layers of potato, lay 1 slice of cheese on top of the potato. Repeat the potato and cheese layers, until all your ingredients are used up, making a dome at the top to allow for the potatoes to shrink down as they cook. Fold the bacon that was overhanging over the top of the potato to form a base. Place a 6-inch cake pan on top of the bacon dome, and pour baking beans into the cake pan (this will keep the bacon flat and very compacted as it cooks).
- Cook for 1 hour and 30 minutes.
- Remove from the oven, and place a rack over the baking tray. Place back into the oven for 10 to 15 minutes to crisp up.
- Slice, and serve right away.