Crush a clove of garlic with its skin still on and rub around the inside of an oven and flameproof dish. Leave the garlic in the pan.
In a saucepan full of olive oil, gradually confit the potato slices over a low heat four 30 minutes.
Finely dice the Ibérico pancetta or bacon and sauté it in the dish perfumed with the garlic.
Once browned, remove the pancetta and garlic and set aside.
Add the onion juliennes to the dish and fry. When browned, add a sprig of time and a drizzle of rancio wine.
Before the liquid evaporates, return the pancetta to the dish.
Pour in the pork stock and cream and leave to bubble gently for five minutes.
into slices 1 cm thick. Urgèlia cheese PDO Drain the potato slices and add them and the salt and white pepper to the stock and cream mixture and top with the slices of cheese. Sprinkle a little more white pepper and salt. Bake in the oven at 180 ºC for ten minutes.
To serve, garnish with a little parsley and fresh thyme on the top.
1 kg old potatoes, peeled and cut into slices
250 g Ibérico pancetta or fatty streaky bacon
2 Figueres onions, cut into julienne strips
Urgèlia cheese PDO 70 g cream
100 g pork stock
Extra virgin olive oil