Ultimate Dauphinoise Potatoes

A very tasty meal to be enjoyed with plenty of salad and fresh vegetables.

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   Before starting this recipe please bear in mind that the essential ingredients needed for Potato Dauphinoise are the potatoes, cream and cheese, all other ingredients can be reduced, increased or omitted to your liking. I make this recipe different every time depending on what I have in the fridge
   
   Start by peeling and slicing the potatoes. Try to use large white potatoes where possible as they tend to soften better in the sauce.
   
   Par boil the potatoes for 3-4 minutes (until slightly softened) and then drain.
   
   Lightly fry the shallots and bacon strips in olive oil. Once the bacon is cooked through and the shallots have turned translucent remove the frying pan from the heat and add the crushed garlic and chorizo and stir through well.
   
   In a large oven proof dish (or in 4 small separate oven proof dishes) layer potatoes and the meat mixture adding cream and cheese. Build up layers as you would with a lasagne making sure you evenly distribute the ingredients. Be sure to leave enough cheese to cover the top of the dish.
   
   Place in a preheated oven at 190 degrees c. for approximately 50 - 70 minutes. If you are using smaller portions the cooking time will be reduced slightly. Check on the meal after 40 minutes. To test if the meal is cooked through check one of the potatoes to confirm if it has softened throughout.
   
   Best served warm (not piping hot) with fresh salad leaves and minted peas & green beans.