New Potato And Pancetta Bake

• 1 tablespoon butter
• 1 1/2 lbs new potatoes
• 3 1/2 ounces pancetta, thinly-sliced
• 12 sage leaves
• black pepper
• 1/2 lemon, juice only
• 1 1/4 cups hot chicken stock
• 5 1/2 ounces gruyere cheese, coarsely shredded

1. Preheat the oven to 375u0b0F Use some of the butter to lightly butter an ovenproof dish.
2. Slice the potatoes lengthways into 1/4in thick slices.
3. Scatter the potato slices, pancetta and sage leaves into the dish, seasoning with salt and freshly ground pepper as you go.
4. Stir the lemon juice into the stock and pour over the potatoes.
5. Dot the remaining butter over the top and roast for an hour or so until the top is golden and potatoes are melting and tender.
6. Spoon the potatoes onto four serving plates and top each serving with a handful of Gruyere. Serve immediately.

butter, potatoes, pancetta, sage, black pepper, lemon, chicken, gruyere cheese

Taken from www.food.com/recipe/new-potato-and-pancetta-bake-411604 (may not work)