A nod to potato dauphinoise/gratin - these are simply just outrageously delicious. There’s nothing more to say 😛 Enjoy! Chris x CHEESY BACON POTATO STACKS | Make 12 INGREDIENTS 9 thin slices of Bacon 1-1.2kg / 2.2-2.6lb Baking Potatoes* 240ml / 1 cup Double/Heavy Cream 1/2 tsp Salt 1/4 tsp Black Pepper 1/8 tsp Ground Nutmeg knob of Butter, to grease tray 100 - 120g / 3-4oz Gruyere, finely grated (sub Cheddar) finely diced Fresh Chives, to garnish (optional) METHOD 1️⃣Cook the bacon using your preferred method until crisp, then pat dry with kitchen paper to remove excess oil. Dice each rasher into 4 pieces (36 total, 3 per stack). 2️⃣Meanwhile, peel the potatoes and slice off the top and bottom. Use a knife/peeler to trim around the outside until they are cylinders (check they're wide enough to perfectly slot into the muffin tray). Thinly slice the potatoes into rounds approx 3mm/1/8". You need 84 slices in total (7 per stack). 3️⃣Pour the cream into a pot over medium heat and stir in the nutmeg, salt and pepper. Mix in the potatoes and gently simmer for 3-4mins until the cream thickens, gently stirring the potatoes as you go. Remove from heat. 4️⃣Lightly grease a muffin tray with butter. Once the potatoes are cool enough to handle, place a slice in each hole. Top with a small pinch of cheese, then press down another potato slice. Top with bacon, then add another slice of potato. Repeat two more times so you've got 7 potato layers, 3 bacon and 3 cheese (finish with potato). Top with a small drizzle of sauce, then loosely cover the tray with foil. 5️⃣Bake in the oven at 180C/350F for 40mins, or until knife tender. Remove the foil and use two knives to neaten up the potatoes if the stacks have slid slightly. Top with cheese, then place under the grill on high until golden and bubbly. Leave to sit for 5-10mins before using a spoon to carefully scoop them out. Garnish with chives (optional) then tuck in and enjoy! *Try and use large and long potatoes that are close to fitting in the muffin tray, just so you don't have to slice away too much potato to make it fit. Make sure you're using floury/baking potatoes like Maris Pipers/Russets. Waxy varieties won't stay stacked as well. It's difficult to know how many potatoes you'll need/the total weight because they'll likely be different shapes and therefore need more trimming. For reference though, my 84 potato slices weighed around 600g/1.3lb. - @dontgobaconmyheart_