French-Style Potatoes

All you need to do is peel the potatoes and slice them into coins. Don't cut them too thin—about 4-5 millimeters thick will do.

Bring the heavy cream to a boil, season with salt, and add the potatoes. Simmer for 5 minutes and remove from heat. Fry the bacon in a skillet and chop into medium-sized pieces.

Grate the cheese using a coarse grater.

In any oven-safe baking dish, assemble in layers, adding more salt if needed: a layer of potatoes, a layer of cheese (save a handful for the topping), and the bacon.

Once all the layers are assembled, pour the remaining cream over the top. Cover the dish with foil and bake at 180°C (350°F) for 20 minutes.