Scalloped Potatoes with Smoked Gouda and Pancetta

Ingredient List (Serves 4)
1 ¼ pounds of russet potatoes 
1 shallot, chopped
2 cups shredded Smoked Gouda
6-8 slices pancetta, torn into pieces
¾ cup cream
1 cup fresh breadcrumbs
2 tbsp butter
s&p, to taste

Method
Preheat the oven to 375. Roughly peel the potatoes, leaving a little skin on and slice thin.

Rub a little butter over the bottom of a baking dish. Layer half the potatoes and sprinkle with salt and pepper. 

Top with half of the cheese, half of the shallots and half the pancetta.

Layer the rest of the potatoes, cheese, shallots and pancetta. Pour the cream evenly over the top. 

Distribute the bread crumbs and dot with remaining butter. Season with s&p.

Bake in the oven for 1 hour, or until the potatoes are tender and the cheese is bubbling
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