serves 4
ingredients
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.
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