Yield: 1 servings
|1||Onion; peeled and finely|
|3||Floury potatoes; peeled and thinly|
|2 ounces||Gruyere cheese; grated|
|225 grams||Panchetta; with the rind and|
|; thinly sliced, or|
|; smoked streaky|
|150 millilitres||Double cream|
|1 teaspoon||Freshly chopped thyme; (1 to 2)|
|8||Anchovies; (canned) drained and|
|; halved lengthways|
|1||Garlic clove; peeled and finely|
Preheat the oven to 200C/400F/Gas mark 6. Rub a pie dish or small ovenproof saucepan with a small knob of butter.
Layer with the bacon or panchetta ensuring there are no gaps. Allow end to hang over the sides of the pan. Pat dry the potatoes on kitchen paper and layer ½ the potatoes in the dish with a knob of butter, a sprinkle of black pepper, thyme, onion, anchovies and a little cheese.
Press down and repeat, adding a sprinkle of garlic to the last layer. In a separate bowl beat an egg with the cream and pour over the potato mixture, piercing the potatoes every so often with a fork to allow the cream and egg to seep through to the base.
Place the remaining bacon/panchetta over the top and bring the sides up and over the top. Press down and bake in the oven for 40-45 minutes.
To check when it is cooked, pierce the potatoes with a knife and see if they are soft throughout. Remove from the oven and carefully drain off as much of the fat as possible.
Loosen the sides with a thin bladed knife and turn out. Allow to cool slightly. Serve with a salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.