• Stir garlic into evaporated milk and set aside while you prepare the rest.
• Boil halved baby potatoes until almost cooked (they will finish cooking in the casserole. Drain and set aside
• In sauté pan, cook bacon pieces until crispy. Remove from pan and set aside on paper towel.
• In same saute pan, with reserved bacon grease, cook onions until softened and begin to caramelize. Season with thyme and pepper, and lightly with salt.
• In prepared baking dish, make a single layer of potatoes. Top with half the bacon. Next sprinkle with half the Gruyere. Next half the onions. Pour half the garlic’milk mixture over all then repeat the final layers.
• Take your cheese round and slice in half horizonally. Cut each half in half again giving you 8 triangles. Arrange these cut side down, evenly as a final layer. Dot with small sprigs of thyme if using.
• At this stage you can cover and refrigerate to cook later the same day or the following day.

For conventional oven users

• Place uncovered baking dish in pre-heated 400 ° oven and cook until the cheese triangles begin to melt and top is lightly browned. About 20-30 minutes

For Omnia stove top users

• Place covered baking pan on pre-heated base plate on high for five minutes. Reduce heat to medium and continue to cook until cheese has begun to melt and slightly brown. About 20-30 minutes.