150 g rindless bacon rashers, finely chopped
0 Butter, at room temperature, to grease
250 ml double cream
80 ml milk
0 Large pinch of ground nutmeg
1 Cook the potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside to cool completely.
2 Meanwhile, heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring often, for three minutes or until golden. Transfer to a plate and set aside to cool.
3 Brush the base and side of a 28 x 16cm (base measurement) freezer-proof baking dish with butter to grease. Combine the cream, milk and nutmeg in a bowl. Thinly slice the potatoes.
4 Arrange one-third of the potato over the base of the dish. Season with salt and pepper. Sprinkle with half the bacon. Pour over one-third of the cream mixture. Continue layering with the remaining potato, bacon and cream mixture, finishing with cream mixture. Season with salt and pepper. Brush one side of a piece of foil, large enough to cover the dish, with butter to grease. Cover with the foil, butter-side down.
5 Preheat oven to 200°C/gas mark 6. Bake, covered, for 30 minutes. Uncover and bake for a further 25 minutes or until golden and serve.