Serves: 4 – 8 as a side
There is a time and a place for dishes like this.
Not every night and perhaps not even every Saturday, but if you are going to cook something as utterly incredible as Orlando Murrin’s Roast Fillet of Veal in Parmesean Crust, well there sir, you have the time and place for a dish like this.
I mean, you can always go for a 15km walk in the morning right?
(If you don’t have pancetta, keep looking. You can substitute but seriously…)
1kg potatoes, peeled and roughly chopped
50g unsalted butter
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp chopped thyme
200g Speck or Pancetta
1/2 cup white wine
200ml thickened cream
250g raclette or reblochon cheese grated (substitute, gruyere)
- Preheat the oven to 190c.
- Boil the potatoes for 3 or so minutes; they should be started to soften though not fully softened.
- Melt the butter over a medium-low heat in a large frying pan. Add the onion and cook for 5 minutes or until soft, stirring occasionally.
- Add the garlic, thyme and Speck (or pancetta) and cook, stirring for 5 minutes.
- Add the white wine, cream, most of the cheese and the potato and stir to combine. Season.
- Transfer the mixture to a large baking dish and sprinkle with the remaining cheese.
- Cover with a sheet of baking paper (to prevent sticking) and then foil.
- Bake for 20 minutes, then remove the baking paper/foil and continue cooking for another 20 minutes or until bubbling and golden.