Potato gratin with bacon and eggs

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

Peel the 490 g of potatoes and cut them into thin rounds, 2-3 mm.

Drop the rounds into a saucepan of salted boiling water, then lift them out with the slotted spoon as soon as a knife goes in easily but they're still firm.

Heat 1 tbsp of olive oil in the skillet over medium heat and brown 90 g of smoked diced bacon.

Slice the onion, mince the garlic, add them to the bacon and cook over low heat until the onion is translucent.

In the bowl, mix 4 eggs, 12 cl of crème fraîche, half of the 50 g of shredded cheese, salt and pepper. Go easy on the salt: the bacon is already salty.

Butter the dish with the 10 g of butter. Spread out the potatoes, then the bacon, onion and garlic, and pour the egg mix over the top.

Sprinkle the rest of the shredded cheese over the top of the dish.

Bake at 200 °C until the eggs are fully set in the center and the top is golden.