Step 1

Boil or steam the potatoes until tender.  Process the potatoes in your food processor until very smooth; add the butter, salt and pepper to taste and reserve.

Step 2

In a sauté pan, add 1 tablespoon olive oil, and when hot, add the bacon and cook until the bacon releases some of its fat.  Add onion and cook until golden brown.  Add the rosemary and corn and cook for a couple of minutes.  Add garlic and parsley, mix well and take off the heat not to burn the garlic.

Step 3

Add the corn mixture to the potatoes and add butter and salt and pepper if needed.  Add 2 to 3 tablespoons of parmesan.  Mix well and arrange in a gratin dish.

Step 4

Top the dish with the remaining parmesan and bacon bits and bake for a few minutes until golden brown.

Step 5

Heat a sauté pan with a touch of olive oil at medium heat.

Step 6

When hot add the bacon sliced and cook at very low heat so the lean part does not burn, cook until crisp.

Step 7

Transfer the bacon to a paper towel to drain, chop into bits.