Carbonara Potato Bake

Serves: 4-6 people

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Ingredients

1.2kg potatoes (Sebago or Desiree), peeled and thinly sliced into rounds

275g Giorgio Mozzrella, finely grated

150g pancetta, diced

60g unsalted butter, melted

300ml thickened cream

1 tsp freshly cracked black pepper (plus extra to finish)

1 tbsp fresh thyme leaves

Salt to taste

Pecorino Romano to finish

Instructions

Step 1

Preheat the oven to 180°C. Lightly grease a medium baking dish.

Step 2

Place the diced pancetta in a frying pan over medium heat and cook for 4–5 minutes, or until lightly crisp. Remove from the pan and set aside.

Step 3

In a large bowl, combine the thickened cream, melted butter, grated Mozzarella, cracked black pepper and thyme leaves. Season lightly with salt and stir well. Add the sliced potatoes and toss gently to coat.

Step 4

Arrange the potato slices upright in the baking dish, packing them tightly in rows so they stand upright. Pour any remaining cream and cheese mixture over the top and scatter the crisp pancetta over and between the rows of potatoes.

Step 5

Cover loosely with foil and bake for 40 minutes. Remove the foil and bake for a further 25–30 minutes, or until the potatoes are tender and the top is golden and bubbling.

Step 6

Rest for 5–10 minutes before serving. Finish with extra freshly cracked black pepper and a touch of Pecorino Romano.

Step 7

Step 8

Step 9

Notes

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