Triple cheese bacon dauphinoise
Ingredients
- butter for the dish
- 500ml semi-skimmed milk
- 300ml double cream
- 2 garlic cloves bashed
- 1 tbsp vegetable oil
- 200g smoked bacon lardons
- 6 large (about 900g) Maris Piper potatoes thinly sliced (use a mandolin if you have one)
- 50g cheddar grated
- 50g parmesan grated
- 50g gruyère cubed
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