Method

• 1.
  Preheat oven to 180°C. Heat oil in a frying pan overmedium-high heat. Add pancetta, shallots and thyme and cook, stirring occasionally, for 6 minutes or until golden. Add stock and bring to the boil. Remove fromheat.
• 2.
  Using a sharp knife or mandoline, slice potatoes crosswise very thinly, retaining the shape of thewhole potato. Arrange in a single layer in an ovenproof baking dish so that potato fits in snugly. Pour over pancetta mixture, allowing liquid to drizzle into the potato slices. Season with salt and pepper.
• 3.
  Cover dish with foil and bake for 45 minutes. Uncover, pour over butter and bake for a further 30 minutes.