Potato, Guanciale and Sage Gratin (4-6)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.