Potato pancake with Gruyère cheese and pancetta, topped with crème fraîche and more @laquercia pancetta crumbles.
1-1 ½ lbs. baby Yukon gold potatoes
1 ½ cup grated Gruyère
4 oz. tube of @laquercia ground pancetta, removed from packaging
Crème fraîche and parsley (or chives) for serving
Freshly ground black pepper to taste
Makes 1 large 12-in pancake
1. Boil potatoes until knife pierces through easily, about 10-15 minutes. Let cool, roughly crush potatoes with your palm and the skin will easily comes off. Include or discard skin if desired.
2. In a large non-stick pan, cook ground pancetta on low heat, breaking apart with a wooden spoon, until fat renders and pancetta is crisp and crumbly. Remove pancetta from pan, set aside. Leave rendered fat behind.
3. Keep pancetta fat on low heat. Carefully add crushed potatoes and spread out in an even layer. Still on low heat, sprinkle about a cup of grated Gruyère on top, cover and let everything steam a bit.
4. After 5 minutes or so, uncover pan. Use a wooden spoon to further break up the potatoes and gently stir in the melted cheese to combine. Add half of the reserved pancetta crumbles, another ½ cup of grated Gruyère and stir everything to combine. Spread out pancake evenly and flatten with a spatula.
5. Turn heat up to medium-high and cook until the bottom of potatoes is golden, about 5 minutes, press down and check occasionally.
6. Carefully flip pancake by putting a large serving plate over the pan and turning it over so the bottom is facing up. Things will be hot so use a dish towel if needed. Then slide the pancake back into the pan, golden side facing up. Cook for about 3 more minutes, pressing down once in a while. When ready, slide pancake onto the serving plate. Cut into wedges and serve with parsley, crème fraîche and remaining pancetta crumbles. Be careful about adding salt because the Gruyère and pancetta already provide a good amount of seasoning and flavor.