Scalloped Pancetta Potatoes
A decadent side for steak night.
Ingredients
Nonstick cooking spray
5 ounces pancetta, cubed
1 tablespoon extra virgin olive oil
3 tablespoons shallot, diced
1/2 teaspoon salt
1 teaspoon fresh thyme leaves
1 cup heavy cream
2 large potatoes (about 20 ounces), peeled and thinly sliced
1 cup grated Parmesan
Instructions
Preheat oven to 400F. Apply a thin layer of cooking spray to a small baking dish. Add the pancetta and roast for 20 minutes. Transfer pancetta to a paper towel-lined plate to absorb excess grease; cool.
Heat the olive oil in a medium skillet over medium low. Add the shallots, salt, and thyme and sauté until the shallots are softened, about 3 minutes. Stir in the heavy cream and cook until warm. Remove from the heat.
Spray a round dish with nonstick cooking spray. Line the bottom of the dish with about 1/3 of the potato slices, followed by 1/2 the pancetta and 1/3 of the Parmesan. Add another layer of 1/3 of the potato slices, the remaining pancetta, and 1/3 of the Parmesan. Add the final 1/3 of the potato slices and pour the warm cream mixture evenly over the top. Cover with aluminum foil and bake until the potatoes are pierced easily with a fork, about 40 minutes.
Remove the foil and sprinkle the top with the remaining 1/3 of Parmesan. Bake an additional 10-15 minutes, until the Parmesan is melted and beginning to brown.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.