Sunday, June 22, 2008

Potato, Pancetta And Sage One-Pot Roast

Potato, Pancetta And Sage One-Pot Roast
serves 4

25g/1oz butter
750g/1lb 11oz potatoes, sliced
100g/4oz pancetta, thinly sliced
12 fresh sage leaves
juice of 1/2 lemon
300ml/10fl oz hot
vegetable stock
150g/5oz Gruyère cheese,
coarsely grated
salt and freshly ground
black pepper

• Preheat the oven to 190°C/ 375°F/Gas mark 5. Lightly butter an ovenproof dish.
• Scatter the potato slices, pancetta and sage leaves into the dish, seasoning with salt and pepper as you go.
• Stir the lemon juice into the stock, and pour over the potatoes. Dot the butter over the top.
• Roast in the oven for 1 hour until the top is golden and the potatoes are tender. Top with the cheese, and serve immediately.

No comments: