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Cube your potatoes, onions and chop garlic.
On a medium-high heat, cook of the bacon lardons until crispy and caramelised. Remove from the pan.
To the pan add in your spuds and onions and cook until there is a little colour on them.
Add in your garlic and bacon.
Just cover the potatoes with water & or chicken stock and leave to cook until all the liquid has gone. Test the tenderness of the tatties, if they need longer just add in a splash of water and repeat the process.
Preheat the oven to 180°C/400°F/Gas Mark 6 (you need a pan that can go in the oven).
Once tender turn the heat down a little and pour over your cream.
Cook the cream until it has thickened and is almost coating the tats.
Take it off the heat and slice up your cheese.
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.
Once golden and bubbling, carefully remove from the oven. Remembering the handle is HOT.
Serve straightaway with crusty bread.