6 large (about 900g) Maris Piper potatoes, thinly sliced (use a mandolin if you have one)
50g cheddar, grated
50g Parmesan, grated
50g Gruyère, cubed
Heat oven to 180C/160C fan/gas 4 and grease a shallow baking dish with lactose free butter (I used a 20 x 30cm dish).
Pour the lactose free milk and cream into a large saucepan, add the garlic infused oil, tip in the potatoes and bring to the boil. Remove from the heat to let the potatoes cool a little while you cook the bacon.
Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy.
Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered.
Spoon over some of the cream mixture, a little cheddar, Parmesan and Gruyère, and scatter on some of the bacon.
Season well and repeat until you have used up all the potato. Pour over any remaining lactose free cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the final 5 mins of cooking.