Ingredients
- 200g Primo Gourmet Selection Pancetta or guanciale
- 20g butter
- 1 brown onion, thinly sliced
- 300ml pouring cream
- 1/2 bunch fresh thyme
- 3 garlic cloves, peeled, smashed
- 6 (about 1kg) Red Jacket potatoes
- 250g taleggio cheese, cut into 2cm piece
Directions
- Step 1
Coarsely chop half the pancetta. Tear remaining pancetta into pieces and set aside. Heat the butter in a 30cm (top measurement) 2L (8 cup) ovenproof frying pan over medium heat. Add onion and chopped pancetta. Cook, stirring often, for 8 minutes or until pancetta is crisp. Transfer mixture to a bowl. Rinse and dry the pan, then line with baking paper.
- Step 2
Meanwhile, place the cream, thyme and garlic in a small saucepan. Bring to a simmer over medium heat. Set aside to infuse until required.
- Step 3
Peel the potatoes and use a mandolin or sharp knife to slice to 2-3mm thick.
- Step 4
Preheat oven to 180C/160C fan forced. Arrange one-fifth of the potato, slightly overlapping, evenly over the base of the prepared pan. Scatter with one-quarter of the onion mixture and one-fifth of the cheese. Repeat with 3 more layers, then a final layer of potato. Top with the torn pancetta and the remaining cheese.
- Step 5
Strain the cream mixture over the layered potato mixture, reserving the thyme. Sprinkle with half the thyme. Cover with baking paper, then a layer of foil. Bake for 45 minutes. Remove paper and foil and bake for a further 25 minutes or until the potato is tender, pancetta is crisp and cheese is golden. Set aside for 10 minutes to firm before serving.
Serving size: 6
Recipe courtesy of taste.com.au