Potato, pancetta and pecorino muffin-tin stacks
Makes: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Potato, pancetta and pecorino muffin-tin stacks
The marriage of potato, salty pork and cheese is a match made in heaven. Experiment with whatever cheeses you fancy – a nice salty blue would work well too
Makes: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per stack)
Calories
321Kcal
Fat
23gr
Saturates
14gr
Carbs
19gr
Sugars
1gr
Fibre
2gr
Protein
10gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g butter, melted
- 750g potatoes (we used Vivaldi white potatoes), thinly sliced
- 75g pancetta, finely chopped
- 75g pecorino romano, grated
- 100g Gruyère, grated
- 1 tsp fresh thyme leaves
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and brush 8 holes of a muffin tin with some of the melted butter.
- Put the potato slices in a large bowl and add the remaining melted butter, the pancetta, both cheeses and the thyme. Season well with salt and black pepper and, using your hands, toss everything together so the potato slices are well coated.
- Ensuring there is some pancetta and cheese between the potato slices, layer up a stack of slices and place in the buttered muffin tin. The potato slices will sit proud of the top of the tin. Repeat until you have 8 stacks. Sprinkle over any remaining pancetta and cheese from the bowl and then cover with foil. Bake for 30 minutes, then remove the foil and continue to bake for a further 20 minutes, or until golden and bubbling. Remove from the oven and run a knife around the edge so they are easier to pop out. Leave to cool for a few minutes, then remove with a palette knife. Serve immediately.
