Potato scallop bake with pancetta and caramelised onion

Name: Potato scallop bake with pancetta and caramelised onion recipe
Yield: 6
Ingredients: 40g unsalted butter, softened; 2 tbs extra virgin olive oil; 300g eschalots, finely sliced; 400g pancetta, finely diced; 400ml pure (thin) cream; 200ml chicken stock; 1kg sebago potatoes, thinly cut into 5mm slices; Chopped chives, to serve

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Potato scallop bake, smoked pancetta and caramelised shallots, chives2259-1

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by Helena Moursellas

May 24, 2022

Helena Moursellas transforms a tuck-shop classic into an indulgent and savoury bake.

40g unsalted butter, softened
2 tbs extra virgin olive oil
300g eschalots, finely sliced
400g pancetta, finely diced
400ml pure (thin) cream
200ml chicken stock
1kg sebago potatoes, thinly cut into 5mm slices
Chopped chives, to serve

Method

1.

Preheat oven to 180°C. Grease an 8 cup (2L) capacity ovenproof dish liberally with the butter.
2.

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.
3.

Place cream and stock in a saucepan over low heat and cook, stirring occasionally, for 2 minutes or until heated through.
4.

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.
5.

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.
6.

Scatter with chives to serve.