Dry-cured pork and potato gratin
Potato Gratin is a great way to enjoy potatoes, and the dry-cured pork adds a nice finish to this classic dish.
- Preheat the oven to 170C on fanbake.
- In a saucepan, heat the cream, garlic, salt, pepper and nutmeg.
- Add the very thinly sliced potato to the cream and stir well, then layer half the potatoes and half the cream mix in an ovenproof dish about 20cm in diameter and 4-5cm deep.
- Press the potatoes down firmly and lay the smoked pork slices on top. Finish with the remaining potatoes and cream and press down so the potatoes are flat.
- Cover the potatoes with a sheet of baking paper cut to the shape of the dish. Bake for 50 minutes.
- Remove from the oven, discard the baking paper and top the potatoes with the grated parmesan.
- Return the dish to the oven for another 10 minutes to melt and colour the cheese.
- o check that it’s fully cooked, pierce the gratin with a knife – it should have no resistance.
- Serve hot, garnished with a few chopped chives to add a little colour.