The best potato bake

I'm about to put you on to the world's best potato bake. This is my potato bake recipe and it is divine. I want to start off with frying your bacon, onion and garlic. I just have about 500 grams of bacon here, one whole onion and two tablespoons of garlic. Moving on to the cream sauce, you want about 600 mils of cream and an entire French onion soup packet. 2 tablespoons of Dijon mustard and about one heap tablespoon of whole grain mustard. Giving that a really good mix until it's completely combined. And then you just want to add some SPG, salt, pepper, garlic. If you don't have this, just use salt, pepper and garlic. I always put a little bit of sauce in the bottom and then I'm going to layer my potato. I cut these extremely thin because that's how I prefer. I like a really layered potato bake with heaps of layers. I used six large potatoes for this. You want to make sure the potato is layered really evenly so it doesn't miss any spots. I used six large potatoes for this. You want to pop it in the oven at 180 for 20 to 25 minutes until your potato comes out really nice and soft. Once it's soft enough, you want to take it out of the oven, sprinkle some cheese and then pop it back in the oven for a further 10 to 15 minutes. I'm using tasty cheese and a sprinkle of parsley. I then add a little bit of breadcrumbs. It gives it that nice little crunch. And then you're just going to put it in the oven for another 10 to 15 minutes so it's completely cooked through and nice and crispy on the top. And then you've got this delicious potato peak. Look at that yum.