Potato and Bacon Cake with Dried Fruit - The authentic Chamonix "Farcon"

Ingredients

1 kg (2.2 lbs.) potatoes (preferably Bintje)
200 g (7 oz.) prunes
50 g (2 oz.) currants
100 g (3.5 oz.) lardons (small cubes of bacon)
10 thin slices smoked bacon
100 ml (scant 1/2 cup) liquid cream
3 tbsp. butter
2 eggs
1 large onion
Salt and freshly ground pep

Directions

Peel and chop the onion finely. Sweat it in a covered pan for 5 minutes with 2 tbsp. butter and the lardons;
peel and grate the raw potatoes (as you would carrots);
line the bottom and sides of a round soufflé dish or a small round casserole with the slices of smoked bacon;
combine the potatoes, onions, lardons, cream, eggs, prunes and raisins; season with salt and pepper;
pour into the mould; cover and allow to cook for about 4 hours in a bain-marie in a preheated 150° C (300° F) oven;
remove from the oven and let rest 15 minutes before unmoulding.