8 red potatoes
12 bacon slices
2 onions, finely chopped
250 ml mushrooms, sliced 1 cup
250 ml heavy cream 1 cup
125 ml milk 1/2 cup
375 ml mozzarella cheese, shredded 1 1/2 cup
salt & pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.
Slice potatoes and place in a thin layer in a greased baking dish. Follow with a layer of bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.
Bake in preheated 325 F (160 C) oven for approximately 35 minutes or until cream and milk has reduced almost completely.