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Preheat your oven to 200°C (180°C fan)
Use a 12-hole non-stick muffin tin or deep Yorkshire pudding tray
Place sliced potatoes in a bowl with chopped bacon and half the olive oil, season with salt and pepper, then tumble together
Arrange an even amount of potato slices and bacon in the base of each well and spoon over the remaining oil evenly
Place the tray in the hot oven and bake for 20-25 minutes, stirring the potatoes once during this time
Meanwhile combine the whole eggs with the milk and cream and season with salt and pepper
Take the tray from the oven and working quickly, sprinkle cheese and chopped parsley over each stack of potatoes
Pour over the custard evenly until it almost covers the potatoes
Return the tray to the oven and bake for 12-15 minutes until the tartlets are golden and the custard has risen and set
Allow to cool for 15-20 minutes before eating