Cacio e Pepe Potato Bake

A rich, comforting twist on the classic Roman pasta. Layers of tender potatoes are baked with plenty of That's Amore Cacio Pepper, creating a creamy, cheesy dish with a bold peppery kick and a beautifully golden crust. Perfect as a hearty side or centrepiece for sharing.

Ingredients

1.2kg potatoes (Sebago, Desiree or Yukon Gold), peeledand thinly sliced into rounds

200g That’s Amore Cacio Pepper, finely grated

150g pancetta, diced

60g unsalted butter, melted

300ml thickened cream

1 tsp freshly cracked black pepper (plus extra to finish)

1 tbsp fresh thyme leaves

Salt to taste

Instructions

Step 1

Preheat the oven to 180°C. Lightly grease a medium baking dish.

Step 2

Place the diced pancetta in a frying pan over medium heat and cook for 4–5 minutes, or until lightly crisp. Remove from the pan and set aside.

Step 3

In a large bowl, combine the thickened cream, melted butter, grated Cacio Pepper cheese, cracked black pepper and thyme leaves. Season lightly with salt and stir well. Add the sliced potatoes and toss gently to coat.

Step 4

Arrange the potato slices upright in the baking dish, packing them tightly in rows so they stand upright. Pour any remaining cream and cheese mixture over the top and scatter the crisp pancetta over and between the rows of potatoes.

Step 5

Cover loosely with foil and bake for 40 minutes. Remove the foil and bake for a further 25–30 minutes, or until the potatoes are tender and the top is golden and bubbling.

Step 6

Rest for 5–10 minutes before serving. Finish with extra freshly cracked black pepper and a little more grated Cacio Pepper cheese.

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