Preparation time is 15minutes
Cook time is 1hours 25minutes
Total time is 1hours 40minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
- 50grams butter, melted
- 4 shallots, peeled
- 1/2 cup chicken stock
- 1 pinch pepper (for seasoning)
- 10 popatoes
- 1/4 cup olive oil
- 8 sprig thyme
- 125grams pancetta, finely diced
- 1 pinch sea salt ground, for seasoning (to taste)
Nutrition per serving
1440kJ / 344Cal
1440 Kilojoules or 344 Calories
17% of daily energy intake*
Protein
9.6grams
Fat
16.9grams
Carbs
35.8grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Heat oil in a frying pan over a medium-high heat. Add pancetta, shallots and thyme and cook, stirring occasionally, for 6 minutes or until golden. Add stock and bring to the boil. Remove from heat.
Step 2 of 3
Using a sharp knife or mandoline, slice potatoes crosswise very thinly, retaining the shape of the whole potato. Arrange in a single layer in an oven-proof baking dish so that the potatoes fit in snugly. Pour over pancetta mixture, allowing liquid to drizzle into the slices of the potato. Season with salt and pepper.
Step 3 of 3
Cover dish with foil and bake for 45 minutes. Uncover, pour over butter and bake for a further 30 minutes.
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