1 400g pot Isigny Ste Mère crème fraîche
6 slices bacon
Peel the potatoes and slice thinly.
Slice the mushrooms.
In a gratin dish lay out half the potato slices.
Season with salt and pepper and then add the mushrooms and bacon.
Spread over a layer of crème fraîche using the back of a spoon.
Cover with the rest of the potato slices.
Season with salt and pepper.
Add another layer of crème fraîche.
Pour over the milk.
Preheat the oven to 180°C and bake for 1 hour.