Meat : Everyday recipes

1 400g pot Isigny Ste Mère crème fraîche

500g potatoes

250g mushrooms

6 slices bacon

100ml milk

Salt, pepper

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.