Preheat oven to 180°C.
Bring potatoes to the boil in a heavy-based saucepan in the water with the salt added.
Reduce heat and allow to simmer for 20 minutes or until potatoes are cooked, but still firm.
Remove potatoes from water and allow to cool slightly.
Peel skins and cut potatoes into slices 1 cm thick.
Arrange slices in a greased ovenproof dish and set aside.
Meanwhile, heat the butter in a heavy-based frying pan.
Add the onion and garlic and sauté until the onion is translucent.
Add the mushrooms and bacon and fry until bacon is cooked.
Remove from heat, add the piquanté peppers and allow to cool slightly.
Mix the soup powder, cream and sour cream together well.
Spoon the bacon mixture over the potatoes and season to taste.
Pour the cream mixture over, sprinkle cheeses over and bake for 25 - 30 minutes or until cheese is golden and cream mixture has thickened.
Garnish with chives and serve as a light meal or side dish.