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John and Lisa's Weekend Kitchen

Lisa’s family favourite dauphinoise with pancetta and thyme

John and Lisa are preparing the perfect meal for a special night In.

They start with scallops served with crispy bacon and a cauliflower puree; before moving onto truffle butter stuffed roast chicken.

On the side are Lisa’s simply delicious dauphinoise potatoes and some charred cabbage.

And there’s a dessert worth taking your time over - a chocolate and almond tart with amaretti biscuits.

Dauphinoise with pancetta and thyme

Serves 6 - 8

Ingredients

130g cubed pancetta

1 clove garlic, smashed

50g butter, plus extra for greasing

1.5kg large waxy potatoes (ideally Maris Piper or King Edward), peeled and thinly sliced 

6 sprigs thyme, leaves picked off

1 large onion, peeled and sliced into thin rings

300ml chicken (or vegetable) stock

150ml double cream

Salt and pepper

100g grated Gruyère (optional)


Method

1. Heat the oven to 180ºC/160ºC fan. Add the pancetta and thyme into a cold pan, and then fry on a medium heat for 5 minutes until crisp. Meanwhile rub the inside of a baking dish with the smashed clove of garlic then grease generously with softened butter. Then combine the cream into the chicken (or vegetable) stock into a jug and mix together, and set aside.

2. Put a layer of sliced potatoes in the bottom of the dish and top with a few pieces of pancetta, a few knobs of butter, a few rings of sliced onion then season with salt and pepper. Repeat the layers, finishing with a final layer of potatoes.

3. Slowly pour your stock and cream mix over the potatoes. Sprinkle the cheese over the top and then bake for 50 minutes to 1 hour until then potatoes are tender.

4. Leave to stand for 10 minutes before serving.

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John and Lisa's Weekend Kitchen