Recipe - Pancetta Potatoes au Gratin
Pancetta Potatoes au Gratin
24 bites
Preparation time
25 min
Cooking time
15 min

The signature sharpness of Agropur Grand Cheddar fuses sweet peppers with savoury pancetta, transforming baby potatoes into a thing of beauty.



  • 12 baby round potatoes with skin, previously blanched
  • 1 chopped green onion
  • 250 ml (1 cup) of grated Agropur Grand Cheddar cheese
  • 65 ml (1/4 cup) of chopped canned roasted peppers
  • 30 ml (2 tbsp) of mayonnaise
  • Few drops of hot sauce
  • Salt and pepper to taste


  • 125 ml (1/2 cup) of sour cream
  • 4 slices of crumbled cooked pancetta
  • Smoked paprika
  • Chopped chive
  1. In a bowl, mix green onion, Agropur Grand Cheddar, roasted peppers, mayonnaise and season with salt, pepper and few drops of hot sauce. Reserve.
  2. Slice each potato in two. Using a spoon, hollow out the flesh of the potato to create a hole while leaving a thickness of 0.5 cm (1/4") so the potato half remains up.
  3. Using a fork, mash the removed flesh from potatoes and blend with the cheese and roasted peppers mixture.
  4. Use a parchment paper lined baking sheet to arrange the potato halves anda spoon to fill and stuff each potato half with the cheese mixture and pressto firm.
  5. Preheat oven to 200°C (400°F). Cook on top rack for about 10 minutes or until cheese mixture is golden.
  6. Cool for about 5 minutes and place on a serving platter. Garnish each potato with sour cream, bits of pancetta, smoked paprika and fresh chopped chive. Serve warm.