Pre-heat the oven to 180°C (approx. 350°F). Grease two large ramekins or other oven-proof dishes with butter. Set aside. Chop the bacon into tiny morsels, thinking of that last vendor at the Market Board who undercut you again by 1 gil.
Thoroughly wash the potatoes and cut them into very thin slices. Yes, don’t peel them unless you are allergic to them. They carry all that nutritional goodness there. Arrange the potatoes and bacon bits in your ramekin in whatever pattern you want, just as long as you stuff enough for one serving.
Sprinkle your seasonings over the potatoes like the Salt Bae Meme that you are. Pour half of your heavy cream into each ramekin and top your gratin off with shredded cheese. Now, the amount of cheese you put is totally up to you.
If you don’t like it cheesy, you can cut the amount by half, if you want it extra cheesy, you can add more. You can even omit the cheese entirely and sprinkle some breadcrumbs instead. Whatever option you pick, dollop the top with about a tablespoon of butter.
Bake your gratin for about 40 minutes, until the potatoes are soft and the crust is golden. Once done, take out of the oven and let it cool for about 5 minutes before serving.