Potato and Pancetta Gratin
850g (6) medium-sized potatoes, preferably Agrias, peeled (if peeling ahead store in a covered container in refrigerator covered with cold water)
2 tablespoons olive oil
100g pancetta, diced
5 garlic cloves, thinly sliced
3 tablespoons roughly chopped rosemary or sage leaves
275ml chicken stock liquid
flaky sea salt
freshly ground black pepper
50g finely grated Parmesan cheese
Preheat oven to 190ºC.
Slice each potato lengthways down the middle and place in a large bowl.
Heat oil in a small frypan over a medium heat. Add pancetta and cook for 2-3 minutes or until it begins to colour. Add garlic and herbs and cook for a further 2 minutes but do not brown garlic.
Remove frypan from heat and sprinkle pancetta mixture over potatoes. Add stock, salt and pepper and gently toss mixture together with your hands.
Place mixture in a 29cm x 20cm oval ovenproof gratin or baking dish with a 1-1.3 litre capacity. Cover with aluminium foil and cook for 40-50 minutes or until potatoes are tender.
Remove foil, collect juices surrounding potatoes in a spoon, and drizzle over potatoes. Sprinkle with Parmesan and cook for a further 10-12 minutes or until golden brown.