This dish can be adapted in several ways to suit the occasion. Top the potatoes withf some grated hard cheese and make them in individual serving dishes for a simple starter or a light lunch snack with a tossed green salad. Omit the bacon and use the potatoes as a base for a whole roasted fish such as a sea bream or bass, or just serve it as an accompaniment to any main course.
For a vegetarian alternative, add instead either wild mushrooms and Parmesan or rosemary and garlic.
8 medium-sized waxy potatoes, peeled and thinly sliced
150ml rapeseed oil
100g streaky bacon, finely diced
6 medium shallots, peeled and finely chopped
A few sprigs of thyme, leaves removed
Preheat the oven to 200C/gas mark 6.
Lightly brush an ovenproof dish or non-stick frying pan with a little rapeseed oil. Lay the sliced potatoes into the dish and build up the layers; season every couple of layers with salt and pepper and drizzle with a little more rapeseed oil, scattering with the bacon, shallots and thyme as you go.
Bake in the oven for 45-50 minutes, brushing the top with a little rapeseed oil every so often.