This take on the classic dauphinoise is the perfect accompaniment to game meats such as venison and duck. The addition of a little pancetta and caramelised onion makes for a heavenly combination and their smaller form factor means you can’t get too gluttonous!
This recipe can be scaled up to make a large dauphinoise, by following the quantities in my recipe for the perfect potato dauphinoise.
Mini Pancetta Dauphinoise
1 Garlic Clove
10g Unsalted Butter
3 Medium Sized Maris Piper Potatoes (Peeled and Thinly Sliced)
1 Medium Onion (Peeled and Thinly Sliced)
100ml Double Cream
Small Handful Chopped Parsley
1) Pre heat the oven to 180C. Sauté the pancetta and onions in a small saucepan in a little oil over a medium heat for 10 minutes until the onions begin to caramelise.
2) Meanwhile, rub the insides of two mini casserole pots with the garlic clove – discarding the clove when finished. Bring the cream to the boil in a small saucepan, once boiled set aside.
3) Layer the sliced potatoes and the onion and pancetta mixture in alternate layers until the dish is almost full – around 4 or 5 layers in total. Place half of the butter on top of each dish. Divide the double cream between the two dishes – pouring carefully over the potatoes.
4) Transfer to the oven and cook for around 30 minutes – until the top is golden and the potatoes are cooked. Finish with a little chopped parsley and cracked black pepper before serving.