Directions
- 1Finely slice the onions and chop the pancetta into cubes.
- 2Add the pancetta in a pan and let it cook for 5 minutes. Then add all the onions, and cook for about 10 minutes.
- 3Add a few cubes of butter and all the herbs.
- 4Deglaze with white wine and let it cook for 2 minutes.
- 5Finely slice all the potatoes with a mandoline (the thinner level) and cut every slice with a smaller circle.
- 6Cut some soft cheese to add more flavour.
- 7Grease a pan with softened butter and then place all the potatoes, very close to each other.
- 8Season the potatoes with salt and pepper and then add the onions.
- 9Add the soft cheese and parmigiano reggiano and a little bit of heavy cream.
- 10Repeat layering for at least three times.
- 11Shape the last layer perfectly, season and put all the parmigiano on top.
- 12Cover everything with parchment paper and aluminium foil.
- 13Bake it at 360F for 1 hour. Then remove the foils and bake once again at 430F for 30 minutes until a beautiful crunchy crust has formed.
- 14Wait 10’-20’ before serving.
Ingredients
- 2 kg potatoes
- 2 large onions
- 200 gr smoked pancetta
- 0.5 wine glass White wine
- 40 gr Parmigiano reggiano
- 30 ml heavy cream
- 1 Mixed herbs (sage, thyme, rosemary)
- 1 Butter
- 1 soft cheese
Equipment
panknifemandolinesmaller circle cuttergrater
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