A recipe that certainly made our Christmas dinner MUCH more satisfying....But after I noticed what it cost me to make it I just about threw up. The ingredients are a bit pricey. So I would suggest finding less expensive alternatives to the meat and cheese, or make this dish only occasionally. Like after you make a few sales on Ebay or something.....
4 oz Boar's Head Pancetta, Diced (very salty meat--$12.00 per pound OUCH)
¼ cup Small Shallot, Finely Chopped
¼ stick Butter
½ tsp Black Pepper
1/8 cup All Purpose Flour
1 cup Boar's Head Pecorino Romano Cheese, grated (strong flavored cheese)
½ cup Chives, Finely Chopped
1 tsp Garlic Cloves, Finely Chopped
1 cup Heavy Cream
½ tsp Kosher Salt
1½ lb Potatoes, Yukon Gold
Directions
Preheat oven to 350°F. Thoroughly wash potatoes. Slice potatoes into ¼ inch thick ovals leaving the skin intact. Boil potatoes for 10 minutes, drain and set aside.
Saute pancetta in butter over medium-high heat for 2 minutes. Add shallots and garlic and saute for an additional minute. Add flour and mix with a wire whisk until thoroughly incorporated. Add heavy cream, salt and pepper and cook until thickened. Remove from heat and fold in chives and cheese.
Spray the inside of a medium-size roasting pan with non-stick spray. Cover the bottom of the pan with a layer of potatoes. Place 1/3 of the sauce mix over the potatoes. Repeat this procedure 3 times ending with sauce mix as the final top layer. Cover with foil and cook in the oven for 30 minutes. Incease oven temperature to 375°F and cook uncovered for an additional 15 minutes. Yields 3-4 servings.
Very garlicky, very salty, very delicious. But if you can find a substitute for the Pancetta and Pecorino Romano, you would probably feel better about making this one.
