This recipe combines potatoes, cheese and bacon and is a serious umami-rich flavour bomb. If you love Dauphinoise potatoes, you'll love these...or if you love cheese on toast but can't have the bread, give this a go. Maybe wait until it gets a bit cooler though! It is a very filling dish.
1) Par cook the potatoes in salted water for 5 mins or until they give a little, drain and set aside.
2) Heat a fry pan and use the butter to sauté first the onions, when they become translucent add the pancetta, when that starts to crisp turn the heat down and add the garlic last, making sure not to over-cook/ burn it (if you would prefer a more subtle garlic flavour, rub your gratin dish with a cut piece instead).
3) Layer half the sliced potato rounds in a gratin dish, then half the bacon and onion mix, half the crème fraîche, then repeat. Top generously with cut pieces of cheese (these will melt all through the potatoes).
4) Bake for 30mins until it's a bubbling, gooey mess, make sure the potatoes are cooked through.
5) Serve with freshly cracked black peppercorns, a bitter green salad (endive/witlof/chicory and radicchio) and either a nice glass of white wine or a cup of tea to aid digestion.
But seriously, wait until winter...maybe head to the snow to make this even more delicious.
This recipe was kindly provided by Eliza at Danks Street Cheese Affineurs.
Province/State: New South Wales
Zip/Post Code: N/A
Location Tips: N/A
N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc