Potato, Pancetta and Crisp Sage Gratin
- 100g pancetta, thinly sliced
- 75mls extra virgin olive oil
- 4 cloves garlic
- 20 sage leaves
- 1kg Agria potatoes
- 225ml double cream
- freshly milled pepper
- salt to taste
- 75g freshly gated parmesan
- Baking foil
Heat the oil in a frying pan and cook pancetta until crisp.
Add garlic and sage, cook for 1 to 2 minutes.
Cut the potato in half and then each half into ½ cm thick slices.
Mix all the ingredients together in a large bowl.
Season with salt and pepper and toss together.
Put in a baking dish making sure that the potato, pancetta and sage are evenly distributed.
Cover with foil and bake for 40 to 50 minutes.
10 minutes before the end of cooking, remove the foil, scatter with parmesan and cook until golden.