Preheat the oven to 170°C. Wash the potatoes and cut into thin slices (no need to peel) (optional with a mandolin slicer).
Place two slices of bacon next to each other. Place potato slices along the bacon. Roll up into a rose. Place the potato roses in a greased muffin tin.
Drizzle the roses with olive oil. Season with salt and pepper. Place in the oven for 25-30 minutes.
Roughly chop the shallot and garlic clove. In a pan, bring the milk, soft spreadable goat cheese (or cream cheese), chopped shallot, garlic, honey and fresh thyme to a boil. Lower the heat and allow to simmer for 7 minutes. Pour the liquid through a sieve.
Take the roses out of the oven and serve with a drizzle of goat cheese sauce on top. Finish with extra fresh thyme.