Preparation Time:
- Prep: 45 minutes
- Chill: 4 hours
- Bake: 45 minutes
- Rest: 15 minutes
- Total: 5 hours 45 minutes
Servings: 8
Ingredients:
- 4 cups golden potatoes, sliced into 1/8 to 1/4 inch pieces (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 2 ounces pancetta, diced
- 3 cups sweet onions, sliced thinly (like Vidalia or Maui)
- Butter for greasing
- 6 large eggs, beaten
- ½ cup milk
- 1 cup shredded Gruyère or Swiss cheese
- 1 teaspoon salt
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon ground black pepper
Instructions:
- Prep Potatoes: Boil the potato slices in salted water for around 5 minutes until they begin to soften while remaining firm. Drain well and set aside.
- Cook Pancetta: Heat olive oil in a large skillet over medium-high heat. Cook the pancetta until it becomes golden and crisp. Remove it with a slotted spoon and set aside, keeping the rendered fat in the skillet.
- Cook Onions: Add the sliced onions to the skillet and cook over medium-low heat, stirring occasionally, for about 20 minutes until they are tender and lightly caramelized.
- Combine Ingredients: Take the skillet off the heat and stir in the cooked potatoes and pancetta with the onions.
- Prepare the Dish: Grease a 2-quart rectangular baking dish with butter. Distribute the potato and onion mixture evenly in the dish. In a separate bowl, blend the beaten eggs and milk. Mix in the shredded cheese, salt, rosemary, and black pepper until fully combined. Pour this mixture over the potatoes and onions.
- Bake: Preheat your oven to 350°F. Bake the dish uncovered for 45 to 50 minutes until the top is golden brown and a knife inserted into the center comes out clean. Let it cool for 15 minutes before serving.
Make-Ahead Tip: Assemble the dish as directed, then cover it and store it in the refrigerator for 4 hours to 24 hours. When ready to bake, preheat the oven to 350°F and cook uncovered for 45 to 50 minutes, until it is golden and the center is set. Let it rest for 15 minutes prior to serving.