My best food nights are Wednesdays and Sundays. Wednesdays, we have a great meal in honor of our favorite TV show, Top Chef. On Sundays, I have all day to think about and or prep for dinner.
Last Sunday we had grilled veal chops with balsamic reduction, a Caesar salad, and what I call "Italian scalloped potatoes".
I saw these potatoes on Panini Girl's blog, and was drooling all over my laptop! Pancetta, tons of sage, and cream? Oh yes, this sounded great. The recipe is really called "Patate al Forno con Pancetta" from Italian Country Cooking by Ruth Rogers and Rose Gray. I reduced the oil slightly, and used regular russet potatoes, because that's what I had. It was FABULOUS
Patate al Forno con Pancetta
4 tablespoons olive oil
4 garlic cloves, peeled and thinly sliced
4 ounces pancetta, thinly sliced
20 fresh sage leaves
2 pounds of Yukon Gold potatoes, peeled
scant 1 cup heavy cream
freshly ground pepper and kosher (or sea) salt
Parmigiano-Reggiano freshly grated
Preheat the oven to 375 degrees.
Heat the oil in a frying pan and saute the pancetta over medium heat. Stir in the garlic and sage, cook for a minute and remove from the heat.
Slice each potato down the lengthwise into three or four thick slices. Place in a large bowl and add the pancetta mixture and then add the cream. Season with salt and pepper and toss together.
Put in a baking dish, making sure that the potato, pancetta and sage are evenly distributed. Cover with foil and cook for 40 minutes. remove the foil and cook 20 minutes more. Add a little grated Parmigiano for the last 5 minutes. Serves:6