Cheesy Bacon & Garlic Potato Bake

Preheat the oven to 180°C (160°C fan) and lightly grease a large baking dish.

Peel the potatoes and slice them thinly, about 3 mm thick.

Heat a little oil in a frying pan over medium heat and cook the bacon lardons for 5–7 minutes until golden. Remove from the pan and set aside.

Add the garlic granules to the same pan and cook for about 30 seconds until fragrant, then remove from the heat.

In a large bowl, combine the sliced potatoes, cooked bacon, garlic mixture, double cream, half of the grated cheese, dried Italian herbs, salt and black pepper. Mix well.

Transfer the mixture to the baking dish and spread it out evenly. Sprinkle the remaining cheese over the top.

Cover with foil and bake for 30 minutes.

Remove the foil and bake for a further 20–25 minutes, until the potatoes are tender and the top is golden.

Leave to rest for 5 minutes before serving.