4 rashers middle bacon, cut into fine strips
2 Tbsp unsalted butter
1 leek, finely diced
8 cloves garlic, minced
½ bunch thyme, leaves picked, finely chopped, plus extra sprigs, to garnish
½ cup thickened cream
2 Tbsp white wine
6 large waxy potatoes, peeled, very finely sliced
1 cup vintage cheddar, coarsely grated
Sea-salt flakes and freshly ground black pepper, to season
Preheat oven to 180°C. Fry bacon in a dry frying pan over a medium heat for 5 minutes or until crisp. Add butter and leek, cooking for 5 minutes. Add garlic and thyme, cooking for 1 minute or until fragrant. Pour in cream and wine, then take off heat. Set aside.
Put potato, bacon mixture and cheese in a large bowl. Season and toss. Spoon into a 2l casserole dish. Cover tightly with foil. Roast for 45 minutes. Remove foil and roast for a further 25 minutes or until tops are golden. Garnish with extra thyme and serve.