Potato, pancetta and pecorino muffin-tin stacks recipe | Sainsbury`s Magazine
The marriage of sliced baked potato, salty pork and cheese is a match made in heaven in this easy potato recipe. Experiment with whatever cheeses you fancy – a nice salty blue would work well too
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
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