Cut the potatoes in half, then slice each half into 3–4 wedges.

Soak the potato wedges in water for 10 minutes, then pat them dry with a kitchen towel.

Heat 10g butter and 2 tbsp oil in a pan. Add the potato wedges and cook with the lid on. Flip to cook both sides evenly.

Once the potatoes are cooked through, remove them from the pan and set aside.

In the same pan, heat some oil and sauté 1.5 tbsp minced garlic until fragrant. Add milk and bring to a boil.

Add cheese to the sauce and simmer until thickened. Stir in chopped bacon.