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Royal Crest


Potato and Brie de Meaux Gratin with crispy Pancetta


(5 portions)
  • 5kg jacket potatoes washed peeled and sliced
  • 500ml double cream
  • 250ml milk full fat
  • 125g grated Parmesan
  • 250g Brie De Meaux sliced
  • 2 slices pancetta per portion 
  • 2 garlic cloves peeled and crushed
  • Salt/pepper/nutmeg
  • 1 tsp chopped chives


  1. Peel jacket potatoes and slice.
  2. Bring to a gentle boil the double cream, milk, garlic, salt and pepper and nutmeg, reduce by ¼ only. 
  3. Place potatoes in colander drain and season with salt. Put into baking tray evenly and pour over cream mixture, cover with tin foil and bake at 180 degrees C for 2-3 hours or until potatoes cook right through and glaze golden brown.
  4. Grill pancetta till crispy and slice Brie.
  5. Allow to soften on top and then serve.