
Layered potatoes and pancetta with cheese sauce

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The dish was served with creme fraiche and caviar, which was too fussy and complicated an idea for my taste, but I loved the idea of the potato sheet and it stayed in my mind. I used to experiment with wrapping other ingredients inside, and then one day, when I had a potato sheet left over, I dropped it into a cup that happened to be nearby. After 2 while, I noticed it had set in the shape cf the cup, and when I turned in cut it stayed that way. That gave me the idea of making a container with the potatoes, which would be like a crust hut also add another layer of flavor. I started trying cut different fillings enclosed in potato and then fried eventually I came up with this one. I think of this as a winter dish, and sometimes when porcini mushroom are in season l like to use them instead of the pancetta just sliced and sautéed with a little chopped garlic and then mixed with the Taleggio cheese, as in the recipe that follows. This is a little bit complicated, but the important thing is to have really starchy potatoes for this dish, so that they will stick together well. You also need some small round ovenproof flan dishes or ramekins, about 3 inches in diameter. If you want to serve the sformati more simply, you could just make a salad instead of the sauce.
ingredients
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serves: 4
2 large starchy potatoes (such as Desiree)
2 1/4 cups sunflower oil (for frying)
5 1/4 ounces pancetta (cut into strips)
5 1/4 ounces Taleggio cheese (cut into small dice)
1 1/2-2 tablespoons butter
sea salt
For the sauce:
1 cup milk
11/2 tablespoons butter
2 1/2 tablespoons flour
pinch of freshly grated nutmeg
1/2 cup grated Fontina cheese
Servings Per Recipe: 4
Amount per Serving
Calories: 1859
- Total Fat: 180.3 g
- Saturated Fat: 41.5 g
- Trans Fat: 0.9 g
- Cholesterol: 132.1 mg
- Sodium: 1252 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 3.3 g
- Sugars: 5.7 g
- Protein: 28 g
preparation

comments
Mommy_loves_to_cook
May 15, 2012