Ingredients

• 200g sliced pancetta or guanciale
• 20g butter
• 1 brown onion, thinly sliced
• 300ml pouring cream
• 1/2 bunch fresh thyme
• 3 garlic cloves, peeled, smashed
• 6 (about 1kg) Desiree potatoes
• 250g taleggio cheese, cut into 2cm pieces

Method

• Step 1 Coarsely chop half the pancetta. Tear remaining pancetta into pieces and set aside. Heat the butter in a 30cm (top measurement) 2L (8 cup) ovenproof frying pan over medium heat. Add onion and chopped pancetta. Cook, stirring often, for 8 minutes or until pancetta is crisp. Transfer mixture to a bowl. Rinse and dry the pan, then line with baking paper.
• Step 2 Meanwhile, place the cream, thyme and garlic in a small saucepan. Bring to a simmer over medium heat. Set aside to infuse until required.
• Step 3 Peel the potatoes and use a mandolin or sharp knife to slice to 2-3mm thick.
• Step 4 Preheat oven to 180C/160C fan forced. Arrange one-fifth of the potato, slightly overlapping, evenly over the base of the prepared pan. Scatter with one-quarter of the onion mixture and one-fifth of the cheese. Repeat with 3 more layers, then a final layer of potato. Top with the torn pancetta and the remaining cheese.
• Step 5 Strain the cream mixture over the layered potato mixture, reserving the thyme. Sprinkle with half the thyme. Cover with baking paper, then a layer of foil. Bake for 45 minutes. Remove paper and foil and bake for a further 25 minutes or until the potato is tender, pancetta is crisp and cheese is golden. Set aside for 10 minutes to firm before serving.