Grape pickers’ potatoes

This dish, traditional to the grape pickers of Burgundy, is remarkable for its simplicity, its visual appeal and its fine flavour. I have to admit to changing it slightly; the original dish has slices of lightly salted pork put into the layers, but I find the bacon surrounding the potatoes provides enough meat, and instead use a little more cheese. In the unlikely event that you have any of the dish left over, it tastes good cold.