Potatoes au gratin with pancetta and Gruyère cheese

Name: Potatoes au gratin with pancetta and Gruyère cheese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Garlic clove; 750 g large potatoes; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 15 discs Pancetta (air-dried bacon); 50 g Gruyère cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Garlic clove
750 g large potatoes
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
15 discs Pancetta (air-dried bacon)
50 g Gruyère cheese
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the garlic. Peel potatoes, wash and cut lengthwise into very thin slices. Mix with garlic, oil, 1 tsp salt and 1/2 tsp pepper in a bowl. Pluck ham a little bit smaller.
2
Grate cheese. Divide the potatoes and ham into 4 ovenproof moulds (each containing approx. 300 ml). Sprinkle cheese on top. Place the moulds on the oven rack, cover with aluminium foil and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
3
Remove foil and bake potatoes for another 15-20 minutes until golden brown.