Method

1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 1.5 litre baking dish with butter.
2. Using a mandolin or sharp knife, slice potatoes with skins on 2mm thick. Bring a large pot of salted water to the boil. Add potato slices and bring back to the boil. Remove from heat and drain.
3. Heat a non-stick frying pan over a medium heat. Add bacon and cook for 2-3 minutes or until cooked through. Remove from pan and set ¾ of the bacon aside for the onion mixture.
4. With the remaining bacon, chop finely for the topping mixture and set aside until required.
5. Add onion to the same pan, stirring until well coated and cook for 5 minutes or until tender and golden, adding garlic for final 1 minute of cooking. Add to the reserved bacon, stirring to combine.
6. Combine sour cream, milk and stock cube together in a medium saucepan over a low heat, stirring occasionally until mixture comes to the boil. Remove from heat, add parmesan, stirring until melted and combined. Season with salt and pepper.
7. To assemble potato bake, place a ¼ of the potato slices on the base of the prepared baking dish to create a layer, followed by ⅓ of the onion mixture. Repeat process until the final layer is potato. Carefully pour sour cream mixture evenly over the potatoes.
8. For the topping, combine breadcrumbs, parmesan, parsley and remaining bacon in a small mixing bowl, stirring to combine. Evenly sprinkle over the potato. Bake in preheated oven for 1 hour or until top is golden and potato is soft. If top colours too quickly, cover with foil.