Potato, Onion and Pancetta Bake

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Preparation time: 25 minutes
Cooking time: 30-45 minutes

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: g 

Tags: italian · bacon · onion · casserole · potatoes · potato · style · pancetta ·


2-3 slices of pancetta, chopped (if you can’t find pancetta, bacon will be fine)
1 large onion, sliced paper thin
8 small-medium size red skinned or Yukon gold potatoes, sliced paper thin
3 tbsp. cup olive oil
Salt + Pepper (to taste)
½ pack Ariosto potato seasonings


Brown the pancetta in a pan till slightly crisp. Add the sliced onions, sprinkle with salt and pepper and cook slowly till soft. In a small bowl, put ½ a packet of Ariosto mix, olive oil and blend. Slice potatoes paper thin (I use a Japanese slicer, they are easy to find at specialty shops or a mandolin)
Using a small casserole or baking dish, brush lightly with the spice/oil mix. Starting with a layer of potatoes, next pancetta/onion mix, continue alternating layers and end with a layer of potatoes. Lightly brush the top with the spice mix and sprinkle coarse salt on the top, bake very slowly in a 350 degree oven for 30-45 minutes (depending on the thickness of your casserole). Test by piercing with a thin knife, if it goes through smoothly, it’s done!! You can increase or decrease any of these ingredients to fit any size baking dish, large or small, just adjust your cooking time and test with a thin knife. Enjoy!


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