Creamy Potato & Pancetta Bake

Ingredients

• 

  Milk

  ½ cup
• 

  Potatoes

  thinly sliced

  2 lb
• 

  Garlic

  minced

  3 cloves
• 

  Green onions

  sliced for garnish

  4
• 

  Heavy cream

  2 cups
• 

  Pancetta

  diced

  8 oz
• 

  Grated Parmesan cheese

  1 cup
• 

  Nutmeg

  ¼ tsp
• 

  Salt

  1 tsp
• 

  Black pepper

  ½ tsp

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a large skillet over medium heat, cook pancetta until crispy. Remove pancetta and set aside, leaving the fat in the skillet.

3. 3

   Add garlic to the skillet and cook until fragrant, about 1 minute. Pour in heavy cream, milk, Parmesan cheese, salt, pepper, and nutmeg. Bring to a simmer and cook until slightly thickened, about 5 minutes.

4. 4

   Layer half of the potato slices in a baking dish. Sprinkle half of the cooked pancetta over the potatoes. Pour half of the cream mixture over the potatoes and pancetta.

5. 5

   Repeat with the remaining potatoes, pancetta, and cream mixture.

6. 6

   Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

7. 7

   Remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.

8. 8

   Let the bake rest for 10 minutes before garnishing with green onions and serving.