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Tinned-potato & pancetta dauphinoise

Tinned-potato & pancetta dauphinoise


We're bringing tinned potatoes back in the form of this indulgent potato dauphinoise — no need for a potato peeler!

  • Feeds 6 Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1618kj 390kcal
  • Fat
    High 47%
  • Saturates
    High 98%
  • Sugar
    Low 2%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 14g

Bring Co-op to your front door

Big Bag Option


  • 280ml Co-op double cream
  • 2 large garlic cloves
  • 100g pack Co-op diced pancetta
  • 3 x 300g cans Co-op new potatoes, drained and very thinly sliced
  • 100g Co-op mature Cheddar, grated
  • Flat leaf parsley, chopped, to garnish
  • 150g pack Co-op bistro salad


  1. Preheat the oven to 190°C/fan 170°C/gas 5
  2. Put the cream and garlic in a small saucepan, season, then heat gently until just simmering
  3. Turn off the heat
  4. Meanwhile, cook the pancetta in a dry nonstick frying pan for about 5 mins, until crisp
  5. Layer half the potato slices in a baking dish, then scatter over half the pancetta, along with any oil from the frying pan
  6. Discarding the garlic, pour half the warm cream into the baking dish
  7. Repeat with the rest of the potato, pancetta and cream
  8. Scatter over the cheese, then bake for 25-30 mins, until golden and bubbling
  9. Leave to cool for 10 mins
  10. Sprinkle with the parsley and serve with the bistro salad

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