This versatile, creamy potato bake is always a winner – serve it as a side dish or by itself! No matter the weather, you can’t go past a creamy potato bake! Our classic pancetta and potato bake recipe is cheesy, delicious and perfect any time of the year.
Ingredients
- 1 kilogram sebago potatoes, cut into 5mm-thick slices
- 2 teaspoon olive oil
- 1 medium brown onion, sliced thinly
- 6 slice pancetta (90g), chopped coarsely
- 1 cup (250ml) cream
- 1/2 cup (120g) sour cream
- 2 tablespoon finely chopped fresh chives
- 1 cup (120g) grated cheddar cheese
Instructions
- Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.
- Boil, steam or microwave potato until tender; drain.
- Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.
- Combine cream, sour cream and chives in medium jug.
- Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.
- Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.
