A simple Italian supper from Thomasina Miers. Serve accompanied with an olive, orange and chicory salad.
Ingredients
- 1.2 kg floury potatoes scrubbed clean
- a squeeze lemon juice
- 4-5 tbsp olive oil
- 140 g guanciale or pancetta or thick-cut streaky bacon, cut into small strips
- 3 medium onions peeled and finely sliced
- 6 fresh bay leaves
- 3 fat garlic cloves peeled and thinly sliced
- 12 sage leaves shredded
- 300 ml double cream
- 300 ml milk
- 80 g Parmesan or grana padano
- 60 g breadcrumbs
Servings:
Instructions
- Cut the potatoes as thinly as possible (ideally use a mandoline, without doing any damage to yourself) and put in a large bowl of cold water as you slice them – this will help get rid of any starchiness; add a squeeze of lemon to the bowl and the potatoes will stay snowy-white.
- Put a large frying pan on a medium-high heat and pour in three tablespoons of olive oil. Add the guanciale and cook for four to five minutes, until the fat turns translucent.
- Add the onions and bay leaves, season generously, then saute, stirring regularly, for six to eight minutes. Stir in the garlic and sage, cook for a further two to three minutes, until the garlic softens and the whole silky mess is smelling beautifully enticing.
- Heat the oven to 210C (190C fan)/410F/gas 6½. Measure the cream and milk into a jug and season generously. Drain the potatoes, pat them dry (ish), then arrange a third of them over the base of a wide, deep ovenproof dish.
- Top the potatoes with a third of the onion mix, followed by a third of the grated cheese. Season generously, then repeat the layers, seasoning well between each one, before finishing with the last of the potatoes.
- Pour over the cream and milk mix, push the potatoes down, then cover with the last of the onions, breadcrumbs and parmesan. Drizzle with a tablespoon or two of olive oil, then bake for 45-50 minutes, until golden and bubbling.
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