Mushroom Potato Bake

Ingredients: 800 g potatoes, 300 ml heavy cream, 20 g butter,
3 cloves of garlic, two of them thinly sliced, 1 sprig of thyme,
1 bay leaf, 200 g bacon, 200 g mushrooms, salt, freshly ground black
pepper, nutmeg

Preparation: Peel and wash the potatoes, then pat them dry. Slice
them into 3 mm thick slices or grate them. Bring the heavy cream
to a boil, then add the potatoes, sliced garlic, thyme, bay leaf, black
pepper, and nutmeg. Season with salt. Remove from heat and let
it sit covered for 20-30 minutes. Preheat the oven to 160°C. Dice
the mushrooms and bacon into uniform pieces, then sauté them
together. Rub a square baking dish with garlic and lightly grease
it with butter. Line the dish with the potatoes, then place the
mushroom-bacon mixture on top. Bake in the oven for about
45 minutes. Before serving, use a hot grill to brown the top for
a nice color.

Tip: Serve with a drizzle of garlic sour cream