Dauphinoise with Swiss cheese and pancetta
ServeS 4
In a frying pan over medium heat, cook 7oz (200g) cubed pancetta until just crisp. Remove from the pan, and drain on paper towels.
Simmer 3lb 3oz (1½kg) peeled and thinly sliced potatoes in 1¼ cups milk and 1¼ cups heavy cream for 10 minutes until potatoes start to soften, then remove the potatoes (reserving the milk mixture).
Layer the potatoes, 5½oz (150g) sliced swiss cheese and the pancetta in a baking pan. Season and add more cheese. Add the milk mixture, cover with foil, and cook in a preheated 400°F (200°C) oven for about 45 minutes, removing the foil for the last 15 minutes to brown the top.
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