Slice the potatoes

• Peel the potatoes and cut them into thin, even slices.

Cook the bacon and onion

• Cook the bacon in a pan over medium heat until golden and crisp, then remove and set aside.
• In the same pan, cook the onion until soft and slightly golden, then remove and set aside with the bacon.

Infuse the cream mixture

• Warm the milk and cream in a small pot over low heat.
• Add the garlic, nutmeg, thyme, salt and pepper and heat gently to infuse, without boiling.

Preheat the oven and layer the dish

• Preheat the oven to 190 °C and grease the baking dish with butter.
• Arrange a layer of potato slices evenly in the dish.
• Spread the cooked onion and bacon evenly over the potatoes.

Add the cream and cheese

• Pour the warm milk and cream mixture over the potatoes, onion and bacon.
• Sprinkle the grated cheese evenly on top.

Bake covered

• Cover the dish with foil and bake at 190 °C.

Bake uncovered until golden

• Remove the foil and bake until the top is golden and forms a nice crust.

Rest and serve

• Check that the potatoes are tender, then remove from the oven and let rest a few minutes.
• Optionally sprinkle with chopped parsley and serve hot.