Gratinated Potatoes with Cheese and Bacon

Preparation

• 1
  First, peel the potatoes and cut them into thin slices. Place the prepared potatoes in a large pot, pour in milk and cream, and salt. Bring to a boil, then reduce the heat to low to medium and simmer for 3–4 minutes. The potatoes should be soft but not falling apart. Remove the pot from the heat, press in the garlic, and leave the potatoes in the pot.
• 2
  Now prepare a baking dish (approx. 20 cm × 30 cm) and preheat the oven to 180 °C.
• 3
  Cut the bacon into small cubes, place it in a pan, and slowly render it over medium heat until crispy. Then add the cooked bacon to the pot with the potatoes.
• 4
  Using a slotted spoon, transfer the cooked potatoes to the baking dish, ensuring at least 200 ml of the cream-milk mixture remains in the pot. Add the grated Edam and Cheddar to this remaining mixture and let it melt over low heat for 1–2 minutes. Season with salt and pepper, remove the pot from the heat, and stir in the chopped parsley. Pour the cheese sauce over the potatoes and bake for 40–45 minutes at 180–190 °C.
• 5
  After baking, let the gratin rest for 10 minutes and then serve.