60 g melted butter
2 tbsp olive oil
1 clove garlic, crushed
12 (1.8 kg) medium brushed potatoes, peeled
½ tsp ground sea salt
1 ½ tsp onion powder
150 g pancetta, rind removed, finely diced
6 thyme sprigs
- Preheat oven to 180°C. Combine butter, oil and garlic in a small jug. Brush a 1.75-litre metal or ceramic ovenproof dish with a little butter mixture. Using a mandolin, cut potatoes into 5mm-thick slices. Gather each potato into a bundle and place around outside of dish, continuing towards the centre until base is covered.
- Brush potatoes with some of the butter mixture, reaching in between a few of the potato slices. Sprinkle with salt and onion powder. Bake for 1 hour and 15 minutes, brushing with more butter mixture halfway through.
- Remove from oven and baste with butter mixture in the bottom of pan. Sprinkle with the pancetta and top with broken sprigs of thyme. Bake for a further 15-20 minutes or until top is golden. Serve.