Originally published on December 13, 2014
I really don’t get the big deal surrounding pancetta. I’ve only had it in the chunky, already-diced variety that you can get at just about any grocery store these days, and maybe I would feel differently if I tried it thinly sliced instead. But really, what they say is true – pancetta really is just Italian bacon, and I’m not really a huge fan of bacon. That’s right, I said it. I don’t love bacon!!!!! However, I also don’t hate it, so if you don’t want to fork out big bucks for pancetta (or are like me and don’t get the big deal,) just use bacon in its place. Or, venture out and try sausage. Now that would be phenomenal. Because as indifferent as I am about bacon and pancetta, I love that other breakfast meat so much!
Ingredients:
4 cups potatoes (about 1 1/2 pounds,) thinly sliced (use a mandolin to get them perfectly even and thin)
1 tablespoon olive oil
1 cup pancetta, diced
2 Vidalia onions, thinly sliced
6 eggs, lightly beaten
1/2 cup milk
1 cup Swiss cheese, shredded
1 sprig fresh rosemary leaves, chopped
1 teaspoon salt
Pepper
A bit of butter for the baking dish
Directions:
1.) In a large skillet, heat olive oil over medium-high heat. Add pancetta, cook until lightly browned, stirring regularly. When finished cooking, remove the pancetta from the skillet and set on a plate lined with paper towel. Turn heat under skillet to medium-low.
2.) Add onions to the skillet, stir to break up the pieces a bit, and cook for 20 – 30 minutes, until they are lightly browned and very tender. Remove from heat. Add the potatoes and pancetta to the skillet with the onions and gently stir everything together.
3.) Lightly butter a 9″ x 13″ casserole dish. Transfer the potato mixture into the greased casserole dish, spreading it out evenly as you do.
4.) In a medium-sized bowl, whisk the eggs and milk together. Add the Swiss cheese, rosemary, salt and pepper and beat until all ingredients are blended together. Pour this mixture over the potatoes in the casserole dish. If this is a make-ahead dish, at this point you can cover and place in the refrigerator for 4 – 24 hours. Or…
5.) Preheat your oven to 350 degrees Fahrenheit. Place casserole in oven, uncovered, for 45 – 50 minutes, until the dish is golden and a knife inserted into the centre comes out clean. Remove from oven and let rest for 15 minutes before serving.
6.) Serve and enjoy!