Cheesy potato and bacon gratin

Turn the oven on to 200 °C, convection if you have it.

Peel the 800 g of potatoes, then cut them into thin rounds, about 3 mm. Don't rinse them, the starch helps bind the gratin.

Put the rounds in a saucepan of cold salted water, bring to a boil, then let them simmer 8 min. Drain them well in the colander.

Brown the 150 g of diced bacon in a dry skillet over medium heat until nicely colored. Leave the rendered fat in the skillet.

In the mixing bowl, mix the 10 cl of cream with the nutmeg, salt and pepper. Add the drained potatoes and the bacon, then gently toss to coat.

Lightly butter the dish with a little of the 20 g of butter. Pour in the mixture, pressing it down with the back of the spoon, then tuck half the shredded cheese into the middle in two layers.

Sprinkle the rest of the cheese over the top, then dot with the remaining butter in small pieces.

Bake 25 min at 200 °C, until the top is golden and a knife goes through the potatoes with no resistance. Let it rest 5 min before serving.