Instructions: Slice the potatoes thinly: I use the slicing blade of my food processor.

avybased saucepan with
Place in a heavy based saucepan with the cream and salt.

Slowly bring to the boil then allow to bubble for 23 minutes stirring carefully so that you do not break up the potatoes.

Meanwhile heat the butter and saute the mushrooms for about 5 minutes.

Remove from the heat and stir in the parsley and plenty of salt and pepper.

Snip the bacon into the potatoes together with the mushrooms and any pan juices.

Season everything generously with pepper.

Tip the mixture into a wellbuttered 1.51.75 litredeep round baking dish.

Place in a preheated oven (180C/350F/Gas Mark 4) for about 1 1/4 hours or until the potatoes are tender and the top golden brown.

Remove and allow to become completely cold then refrigerate overnight.

Next day ease a knife around the sides and using a sharp knife cut into 68 wedges like slices of cake.

Carefully remove these to a buttered baking tray.

Reheat in a preheated oven (180C/350F/Gas Mark 4) for about 15 minutes or until piping hot

You can serve this with extra rashers of crisply fried bacon on the side. If you have no time to make this in advance then serve straight from the oven in spoonfuls.

Serves 6

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