- salt and pepper
- 50g duck fat
- 800g potoates (sebago or spunta)
- 100g pancetta
- 20 sage leaves
- 2 tbs chopped garlic
- 15g butter
- Cut pancetta into thin strips. Peel and slice the potatoes. Melt duck fat in frying pan and saute potatoes until they start to colour. Season with salt and pepper and empty potatoes into a large dish. Arrange slices in a mould so they overlap to form a circle.
- Repeat layering with sage leaves, pacetta and garlic between each layer until potato is finished. Lightly compress using a plate and bake at 200C for 30 minutes. Melt the butter and use a fork to drip it down the inside of the mould. Turn the gateaux onto a dish and serve. Can also be served as a starter with blue cheese and salad.