Quick Potato Dish with Pancetta and St Aubrey

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Posted in Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

This past Saturday, I had a cooking class and a million of other things to do so I really did not feel like going out anywhere. All I wanted was to eat a comforting home-cooked meal. Of course my next question to my family was what they wanted to eat. I am sure that you already know their reply:-)…POTATOES.  Well I concorded,  and since I was going to Greenville anyway I thought I could use some really good French cheese to put on those potatoes ( that I would buy at WholeFood).

My dinner turned to be a green salad and cheese. Yes, you may know that  I am lactose intolerant, but sometimes I will buy and eat cheese simply because it is my upmost favorite food. It is my ” peche mignon” so sometimes I just endure the pain just to eat cheese. It is worth the pain;-) I wanted to buy my favorite ” Comte”, but bought an aged emmenthal and a few goat cheese. YUM, YUM. I was just so happy with my cheese that is all I ate. But I serve my family a potato dish of baked potatoes with pancetta and St Aubre:

Ingredients for 3-4:

  • 1 bag of small young potatoes of about 1.5 to 2lbs ( white or red)
  • 1 pack or about 12 slices of pancetta uncooked,
  • 8 oz or more of St Aubrey or a cheese that has a lot of flavor such as an aged camembert, or St Aubrey.
  • salt and pepper to taste

Since the potatoes are young, and the skin is very thin, you do not need to skin the potatoes. Instead, with a sponge, scrub the skins and rinse the potatoes. Cut the potatoes in quarters of about 1 inch. Place the potatoes into the round mold. Add a pinch of salt, 1 tsp of water, cover the mold with the octogonal silpat  and cook the potatoes for 8-10 minutes or until they are cooked. They still should be a bit firm, but not hard!

Meanwhile roll the pancetta slices into a roll, and make small slices off that roll. Slice the cheese into thin slices as well.

Carefull remove the octogonal silpat, add the pancetta, 1/2 tsp of salt, 1/8 of pepper and stir. Top the potatoes with the cheese slices and place the round mold into a warm oven of 4oo for 15 minutes.

Serve with a green salad and a meat of your choice. At my house, it was a German bratwurst;-)

Bon Appetit and Happy Cooking!!!