This past weekend I had a crazy food idea and I’m happy to report… it turned out AWESOME!
Cheesy Pancetta Potato Stacks
Have I ever mentioned that some of my “World Famous” food creations actually come from my Aunt Lynda? Yep, my secrets out. Don’t worry, she knows it 🙂
It was 10+ years ago, I was up at my Aunt’s house and she made these super delicious thin sliced roasted rosemary potatoes. I took them home and over the years have adjusted the recipe adding Parmesan, basil, season salt and other herbs. This weekend while I was thinly slicing the potatoes planning on making my WORLD FAMOUS potatoes, I had a thought on a way to change them up.
- 2-3 potatoes – skinned
- 1 Cup chopped Pancetta
- 1/4 Cup Parmesean
- 1 Tablespoon Olive Oil
- 4 Cloves Minced Garlic
- Salt and Pepper
Pre-heat oven to 420 degrees.Add your pancetta to a medium to high heated skillet. Cook until browned.
In a medium bowl, combine olive oil, garlic, and a generous pinch of salt and pepper. Set aside. Slice the potatoes thinly using a knife or mandalin. Add potatoes to bowl and combine till each of the potatoes are covered. In a muffin tin stack the potato slices on top of each other adding pancetta to each of the layers. For those slices too large for the muffin circle, cut in half and continue to layer. Add pancetta to the top of each stack. Into the oven for approximately 20 minutes until the stacks are golden and delicious.Serve 1-2 each person. You’re going to want to eat them all, but don’t. Leave some for others. 🙂 Yep, they are that delicious.