Mozzarella Potato Gratin

Cook Time 1 hour

Servings 4-6

Ingredients

200g pancetta or speck, cut into lardons

2-3 onions, finely sliced

4 sprigs of thyme, leaves picked

1kg waxy potatoes (like Kipfler or Desiree), skins on

80ml white wine 

500ml thickened cream

275g mozzarella ball, chopped into cubes

Method

Place the potatoes in a pot of salted cold water. Once boiling, cook for 8-10 minutes until par cooked. Drain.

Pre heat the oven to 200°C.

In a large pan over a medium heat add the onions, thyme and pancetta and slowly cook, stirring regularly until the onions and lardons start to become golden and softened. Deglaze the pan with the white wine, then add the cream and bring to the boil for 2-3 minutes.

Cut the potatoes in half length ways and arrange in a gratin dish. Carefully pour over the cream and onion mixture. Top with the mozzarella.

Bake for 35-40 minutes until bubbly and golden.