Scalloped Potatoes and Pancetta (Cream, Chicken Stock and Eschalots)

This dish transforms a tuck-shop classic into an indulgent and savoury bake.

butter, softened (40 g)
2 Tbsp. extra-virgin olive oil
eschalots, finely sliced (300 g)
pancetta, finely diced (400 g)
pure cream (400 mL)
chicken stock (200 mL)
sebago potatoes, thinly cut into 5 mm slices (1 kg)

To Serve:
freshly chopped chives

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease an 8 cup (2 L) capacity ovenproof dish liberally with the butter.

Heat the oil in a large frypan over medium heat. Add eschalot and half the pancetta, and cook for 18-20 minutes until eschalot softens and pancetta is crispy. Set aside until required.

Place cream and stock in a saucepan over low heat and cook, stirring occasionally, for 2 minutes or until heated through.

Arrange one-third of the potato slices over the base of the prepared dish. Sprinkle over half the pancetta and eschalot mixture, and season. Pour over half the cream mixture. Repeat layers, finishing with remaining potatoes. Top with remaining pancetta. Cover with foil and place on a baking tray.

Bake for 1 hour 30 minutes or until potato is tender. Remove foil and bake, uncovered, for a further 30 minutes or until golden brown and the potato is very tender.

Scatter with chives to serve.