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

1. 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.

2. 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.

3. 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.

4. 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.

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