“I love that potatoes are such a blank slate…
they that can be dressed up in so many different guises.”
In its simplest form, sliced potato with seasoned cream makes a great side dish, but with a few inspiring additions,
you can create a sumptuous supper…
Can’t wait to get started!
Slicing thinly will be so much easier with a mandolin, but watch your fingertips!
I used waxy Charlotte potatoes and kept the skin on.
- 600g potatoes
- 2 clove garlic
- 6-8 slices of pancetta
- 100ml milk
- 300ml double cream
- 100g Gruyère cheese grated
- 2 tbs olive oil
- Butter to grease
- 2 tsp fresh thyme leaves
- Grinding of sea salt and black pepper to season
Crisp up the pancetta to add between the layers of potatoes.
Par-cook the potato slices in the milk and cream infusion.
Assemble in a well buttered dish, one layer at a time, finishing with the grated Gruyère .
- Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
- Grease a large baking dish, or two small ones, with butter.
- Heat the oil in a pan, sauté the pancetta until crisp, then remove and lay aside.
- Pour off the excess oil, add the minced garlic and thyme, then cook for a minute.
- Next stir in the cream and milk on a medium heat to infuse with flavour.
- Season to taste, add the sliced potatoes, turn down the heat and simmer gently for 10 minutes.
- Carefully lift and overlap the potatoes in the base of the buttered dish, lay on some crispy pancetta, cover with infused cream, then sprinkle on some grated cheese.
- Repeat the the layers once or twice more depending on the depth of your dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and return to the oven for 10 minutes till bubbling and golden.
- Rest for 10 minutes before serving.
This is rich and a little decadent, but I reckon we’re worth it, don’t you?
Time for supper,