Baked Potatoes with Cheese

INSTRUCTIONS

• 1
  First, peel the potatoes and slice them into thin slices. Place the prepared potatoes in a large pot, pour in the milk and cream, and add salt. Bring to a boil, then reduce the heat to low to medium and cook for 3–4 minutes. The potatoes should be soft but not falling apart. Remove the cooked potatoes from the heat, press the garlic into them, and leave them in the pot.
• 2
  Now prepare a baking dish (20 cm × 30 cm) and preheat the oven to 180 °C.
• 3
  Cut the bacon into small cubes, place it in a pan, and slowly render it over medium heat. Add the cooked bacon to the pot with the potatoes.
• 4
  Transfer the cooked potatoes with a slotted spoon to the baking dish, leaving at least 200 ml of the cream and milk mixture in the pot. Add the Edam and Cheddar to this remaining mixture and let them melt over low heat (1–2 minutes). Season with salt and pepper, then remove the pot from the heat and stir in the parsley. Pour the mixture over the potatoes and bake for 40–45 minutes at 180–190 °C.
• 5
  After removing from the oven, let it cool for 10 minutes and serve.