• 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


  1. Preheat the oven to 350 degrees.
  2. Grease a stainless steel bowl (or a bowl that is suitable for the oven) with butter, and set aside.
  3. 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.
  4. 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.
  5. Slice the potatoes into 3 to 4-millimetre slices (the thinner the better!), and make a layer covering the cheese slices in the pan.
  6. Add the cream to the remaining potato slices, and season well with salt and pepper.
  7. 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.
  8. 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.
  9. Fold the bacon that was overhanging over the top of the potato to form a base.
  10. 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).
  11. Cook for 1 hour and 30 minutes.
  12. 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.
  13. Slice, and serve right away.