Thinly sliced potatoes are stuffed with pancetta and a variety of cheeses (your choice); then baked for the most tender and crispy potatoes. Pairs well with many chicken and beef main dishes!
6x large yukon gold potatoes
2 tbsp butter, melted
2 tbsp olive oil
2 garlic cloves, minced
12 slices of pancetta, cut into quarters
Cheese options, choose one: 8 slices of asiago cheese, each slice cut into 6 squares OR 1 1/2 cups shredded Landana Goat Cheese with Italian Herb Cheese
Kosher salt & pepper to taste
Garnish: Fresh chives, minced and sour cream
Preparation: 20 minutes
Total Time: 1 hour 20 minutes
Kitchen Equipment: 9x12 baking dish, chopsticks or wooden spoons
- Preheat the oven to 425F. Lightly grease a baking pan.
- Mix together melted butter, olive oil and minced garlic cloves. Set aside.
- To cut the potatoes: place a potato on a cutting board between two chopsticks or wooden spoons lengthwise (see photo). This helps to keep the knife from cutting all the way through the potato. Then, cut slices most of the way through the potato, about ¼ inch apart. Repeat this process with each potato.
- Place the potatoes in the baking dish and brush each with the melted butter mixture, making sure to get some in between the slices. Sprinkle each with a pinch of salt and pepper.
- Insert the pancetta slices and cheese between each cut of the potatoes, alternating between pancetta slice and cheese. If using asiago you’ll have slices to work with; if using the Landana cheese, just pinch a bit of the grated cheese each time.
- Bake for 50-60 minutes, basting the potatoes with the liquid in the pan halfway through cooking time, at about 30 minutes. Potatoes should be tender and browned when done cooking.
- Let cool for 5 minutes before serving.
- Garnish with chopped chives and sour cream if desired.
Recipe Pro Tips:
- Yukon gold and other yellow-fleshed potatoes work the best and keep their shape vs. russet potatoes that tend to fall apart.