Baked Creamy Potato-Bacon Mushroom Casserole

Boil potatoes until tender and cooked. Remove the skin and slice thinly. Set aside.

Fry bacon bits until crispy. Slice roughly.

In a pan, heat 1/2 cup butter. Add garlic, spring onions, dried basil, and dried oregano. Cook for 5 minutes.

Add mushroom slices, bacon, chicken bouillon cube, sugar, and pepper. Cook for another 5 minutes.

Add the heavy cream. Simmer for 5 minutes.

Arrange the sliced potatoes in a rectangular XXX baking dish. Scoop in the cream mixture. Repeat layers ending with the cream mixture. Sprinkle grated cheese on top.

Mix the crushed crackers with ¼ cup melted butter and sprinkle on top of the cheese.

Bake in 350F preheated oven for 10-15 minutes or until top is golden.