Preheat the oven to 325 degrees. Grease a medium size cast iron skillet with butter.

Thoroughly scrub and quarter potatoes, then place them in a large pot. Cover with water and add a pinch of Kosher salt; bring to a boil over medium-high heat; cover partially and cook for about 25 minutes or until tender. Drain and cool completely.

While potatoes are boiling peel and chop yellow onion, green bell pepper and garlic cloves, combine and saute in a skillet using 1 tablespoon of EVOO, then set aside.

Grate the cheese on the large-holed side of a box grater; the yield is about 4 3/4 cups.

Whisk together the mayonnaise, heavy cream and Dijon mustard in a large mixing bowl.

Next, add the onion, peppers, garlic, potatoes and cheese, tossing to coat and distribute evenly. Season to taste with Kosher salt and fresh cracked black pepper.

Transfer the mixture to the skillet, spreading it evenly. Scatter the bacon pieces on top.

Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.

Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.

Let stand for 5 minutes before serving.