Bacon and blue cheese potato crumble

Place the bacon rashers in the cold frying pan and place over
low heat.
While the bacon is slowly rendering its fat, slice the potatoes.

When the bacon has just begun to colour remove from the pan
and set aside. Leave the bacon fat in the pan to cook the onions
and garlic.
Slice the onions and garlic and gently fry in the bacon fat until
they are translucent and just starting to brown.

Add the sliced potatoes and stir gently to incorporate the onions
and garlic. Add the cream and bring to the boil.
Add a good pinch of salt and pepper to season and reduce the
heat, simmering the potatoes in the cream until
they are just tender.

Preheat the oven to 180 degrees celsius.

To make the "crumble" remove the tough rind from the bacon
and roughly chop with the parsley.
Crumble the blue cheese into the bacon and parlsey and set aside
until the potatoes are cooked through.

Transfer the tender potatoes and the cream to the baking
tray or casserole dish and top with the crumble mix.

Bake in the oven for about 20 minutes until golden brown and
bubbling.

For an alternative presentation use coffee cups and serve an
individual portion for each of your guests.