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 ΒΌ 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.