New Potato And Pancetta Bake Recipes

BAKED MASHED POTATOES, WITH PANCETTA, PARMESAN CHEESE, AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

NEW POTATO AND PANCETTA BAKE

Steps:

• Preheat the oven to 375°F Use some of the butter to lightly butter an ovenproof dish.
• Slice the potatoes lengthways into 1/4in thick slices.
• Scatter the potato slices, pancetta and sage leaves into the dish, seasoning with salt and freshly ground pepper as you go.
• Stir the lemon juice into the stock and pour over the potatoes.
• Dot the remaining butter over the top and roast for an hour or so until the top is golden and potatoes are melting and tender.
• Spoon the potatoes onto four serving plates and top each serving with a handful of Gruyère. Serve immediately.