How to make
Oven - 360°F (180°C); Rectangular baking pan with size 12x8″ (30x20 cm) greased with a little olive oil.
In a non greased pan, stew the bacon, until it aquires a golden color. It is set aside.
Peel the potatoes and cut them into slices - about 0.2″ (0.5 cm). Place them in a bowl, sprinkle them with salt and black pepper and mix by hand.
The mozzarella is cut into thin slices. Grate the parmesan.
Arrange them in a baking pan and the potato slices may overlap a little, depending on the size of the baking pan. Arrange a layer of ham on top, then slices of mozzarella, ham again and sprinkle with pieces of baked bacon, sprinkle with a little Parmesan and basil.
Drizzle a thin stream of olive oil. Arrange a layer of potatoes again and so on, until you run out of the products. Lightly sprinkle with basil between them. Sprinkle with grated Parmesan cheese on top.
Beat the eggs and cream with a wire whisk and pour the mixture over the cheese.
Bake at 360°F (180°C) for about 45-50 minutes, until the casserole aquire a deep golden color.
The potato lasagna with ham and bacon is very tasty.
Note: I added about 1 1/3 tbsp (20 ml) of water to the side of the baking pan, because I was afraid that it might dry out during baking, since it is a long time and was not superfluous.
