1. Cut your potatoes into cube, slice your onions and rough chop your garlic.
2. On a medium-high heat, cook off your bacon lardons until they are deliciously crispy and caramelised. Remove the bacon from the pan but keep all that lovely fat in there.
3. To the pan, now add in your cubed spuds and onions, cooking them until there’s a little colour of them.
4. Then add in your garlic and re-add your bacon to the pan.
5. Just cover the potatoes with chicken or vegetable stock (don’t worry if you’re not using the full 500ml) and leave to cook until all the liquid has gone and the potatoes are tender, which should take around 20 minutes.
6. Preheat the oven to 180°C (you now need a pan that can go in the oven).
7. Once your potatoes are tender (which you can test be prodding with a knife and they should fall straight off), turn the heat down a little (one notch or two) and pour over your cream.
Cook the cream for around 10-15 minutes until it has thickened and is almost coating the tats.
9. Take it off the heat and slice up your cheese.
10. Layer the gooey cheese over the potato mixture and place in the oven for 10 mins until completely melted, then use the grill to get some colour on top for the final few minutes.
11. Once golden and bubbling carefully remove from the oven.
12. Serve straightaway with crusty bread. You can thank me later!