I based this dish I've called Jazzy Potatoes on a James Martin dish – but, of course, I changed it up quite a bit.
3 large potatoes
Garlic infused oil
3 bacon rashers cut into strips
1 round French brie/camembert or similar cheese
Salt, pepper, knobs of butter
First lightly cook your potatoes and then slice them reasonably thinly and evenly.
Heat your oven to hot while the potatoes are cooking.
Brush a pie dish with garlic oil. Put layers of sliced potatoes into the dish, finishing each layer with salt and pepper
Decorate the top of the potatoes with the bacon strips.
Slice the rind off the bottom of the cheese and then plop it with the cut side down into the middle of the dish.
Cook in the oven until the cheese has melted over the potatoes and the bacon has cooked.
Yummy and satisfying.