You may also like
Categories:Viewed: 70 - Published at: 4 years ago
Ingredients
- 1 tablespoon butter
- 1 1/2 lbs new potatoes
- 3 1/2 ounces pancetta, thinly-sliced
- 12 sage leaves
- black pepper
- 1/2 lemon, juice only
- 1 1/4 cups hot chicken stock
- 5 1/2 ounces gruyere cheese, coarsely shredded
Method
- Preheat the oven to 375°F Use some of the butter to lightly butter an ovenproof dish.
- Slice the potatoes lengthways into 1/4in thick slices.
- Scatter the potato slices, pancetta and sage leaves into the dish, seasoning with salt and freshly ground pepper as you go.
- Stir the lemon juice into the stock and pour over the potatoes.
- Dot the remaining butter over the top and roast for an hour or so until the top is golden and potatoes are melting and tender.
- Spoon the potatoes onto four serving plates and top each serving with a handful of Gruyere. Serve immediately.
