Potato Gratin with Pancetta
Creamy potato and garlic gratin topped with pancetta
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Equipment
- 1 jug
Ingredients
- 800 grams white potatoes
- 8 cloves of garlic
- 300 ml vegetable stock
- 100 ml double cream
- 80 grams pancetta diced
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat the oven to 180 degrees C.
- Thinly slice the potatoes (no need to peel). Peel and finely chop the garlic.
- In a large ovenproof dish, layer 1/4 of the potatoes over the bottom and top with 1/3 of the garlic cloves. Repeat until all of the potato and garlic has been used.
- Pour over the vegetable stock, then the cream. Add a pinch of salt and pepper, then sprinkle the pancetta and thyme leaves over the top.
- Put in the oven for 40 minutes until the potatoes are soft and the pancetta is golden and crisp. If the pancetta looks like it is cooking too quickly, cover with foil.
Video
