Servings: six as a side dish.
This dish is like a potato gratin but without the cheese and cream; the pancetta (Italian cured bacon) adds rich flavor. It would make a great side dish for roast chicken or beef.
Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it’s been in the oven.
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This was good but tasted an awful lot like German potato salad. I was serving it with a Christmas ham and was looking for something a little more “dressy”. I would definitely make this again for a weeknight meal.
My family really enjoyed this potato dish. I make my own chicken broth but in a pinch I would use the low salt canned chicken broth.I am often picking up kids for different school sports in the late afternoon so I need a dish that can be in the oven for a few extra minutes without destroying the dish. Because of this need, I lowered the oven temperature and kept it covered for thirty minutes, allowing me time to pick up my kids and come home and then uncovered it for twenty five minutes. It looked beautiful and tasted terrific. Another for my favorites.
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