serves
8
prep
15 minutes
cook
45 minutes
difficulty
Mid
serves
8
people
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 60 g goose or duck fat
- 2 kg desire potatoes, peeled, sliced 2 mm thick
- 100 g speck, cut into 5 mm dice
- 150 g Gruyere, grated
- chopped parsley, to serve
- sea salt flakes, to serve
Confit onion
- 2 tbsp goose fat
- 4 brown onions, thinly sliced
- 2 sprigs thyme
Instructions
- For the confit onion, heat the goose fat in a saucepan pan over medium heat. Add the onion and thyme and cook, stirring regularly until evenly coloured and well caramelised.
- Preheat a fan forced oven to 200°C.
- Place a large ovenproof frying pan over medium-high heat. Add the goose fat, then place a layer of potato on the outside of the pan, then place another layer of potatoes into the pan to cover the entire base. Scatter a layer of confit of onion over the top (you won't need it all), followed by the speck and grated Gruyere. Place another layer of potatoes over the top, ensuring the outside edges of the potatoes join so the cheese doesn't run.
- Continue to cook over medium high heat, without stirring for another 4-5 minutes, then transfer to the oven and bake for 15-30 minutes or until the potatoes are just tender.
- To serve, invert the pan onto a flat serving plate, then sprinkle with parsley and sea salt.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
