Nana's potato bake

This is the best potato bake in the world, I'm not joking.  I know many followers of this blog have tasted it and would agree.  It is my 3 year old's favourite dish (a close call with chicken meatballs).  There are a few things you need to know:

• If you are on a low fat/low carb diet this is not for you (although you could swap potato for sweet potato and ditch the bacon) - I always use light cream
• If you don't have a mandolin then don't try making this - it is possible but my guess is if you like this blog you are looking for time saving kitchen shortcuts, thinly slicing 8 potatoes with a knife does not fall into this category
• If you have left it too late in the day to make this, don't despair - you can microwave the potato slices before you put the dish together to save on baking time

1. You need 6-8 medium/large potatoes, peeled and sliced thinly (2mm-3mm) 
2. 300ml - 400ml of cream (if you think you need extra liquid add a little milk)
3. Fry up 200g (ish) of diced bacon - didn't you know that bacon makes everything taste good!
4. Spray a large baking dish with olive oil spray and layer the potatoes, every few layers sprinkle salt and pepper and some of the fried bacon
5. At the end pour over the cream (and milk if you used it)
6. Cover with aluminum foil
7. This dish is best cooked slowly (eg 2-3 hours around 160 C).
8. In the last half hour take off the foil and sprinkle with grated cheese.

The one in this picture was a small potato bake (around half the quantities above) and without the bacon.  I also used the cheat method of microwaving the potato slices and just cooking in the oven for an hour.