Scalloped Potato Caramelized Onions and Pancetta Au Gratin

Serves 4

6 ounces pancetta, sliced.

1 large shallot chopped fine

2 tbsp butter

1 tbsp. fresh Rosemary leaf minced

1 1/2 cups heavy cream

1/2 cup grated Parmesan cheese

1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced about 1/4”.

1 cup finely grated Gruyere Cheese

1 tsp each salt and pepper

Caramelized onions:

2 large onions peeled and sliced thinly

2 tbsp butter

1/2 Salt and pepper to taste

Heat the oil until hot on a large skillet then add the onions and saute over medium-high heat for 3-4 min until they start to brown.

Lower the heat and let slowly cook turning often then add the butter and salt. Continue to cook until they become very brown and soft. This will take about 30 min at least. Cool and use in the potato recipe.

Method of preparation:

1. Lay the sliced pancetta on a sheet pan but do not overlap. Place in a 350-degree oven for 15 min or until crisp. Drain on paper towels and set aside.

2. Lightly spray an oven-proof casserole dish about 1 1/2” deep with pan spray.

3. Lay a layer of sliced potatoes on the bottom, lightly season with salt and pepper.

4. Next dot the potatoes with 1/2 of the onions, then 1/3 of the cheese, then another layer of potatoes do the same ending with a layer of potatoes, sprinkle the remaining cheese over the top.

5. Melt the butter in a saucepan, lightly sauté the shallots until soft about 2 min, add the cream and rosemary. Bring to a simmer and pour this over the potatoes, lightly spray a piece of foil with pan spray, cover the potatoes this way the foil wont stick to the top layer of cheese.

6. Bake in a 360-degree oven for 45-50 min, gently fold back the foil and using a small knife pierce the center of the potatoes to see if they are tender, if they are remove the foil and sprinkle with grated parmesan cheese and place back in the oven for 10 min to lightly brown remove and let it sit for 15 min before serving.