Cheesy Potatoes with Pancetta & Caramelized Onions
Cheesy Potatoes with Pancetta & Caramelized Onions is the ultimate comfrot food of potatoes, pancetta, & onions under gooey cheese.
Ingredients
- 1 1/2 lbs mini yellow potatoes
- 1 tbsp olive oil
- 1 medium yellow onion
- 4 oz cubed pancetta
- 1 cup shredded cheddar Jack cheese
- 2 tsp coarse salt
- Salt
- Black pepper
Instructions
- Clean the potatoes and place them in a large pan. Add cold water about 2 inches above the potatoes and pour in 2 tsp coarse salt.
- Boil the potatoes until fork tender, about 15-20 minutes.
- While the potatoes are boiling, prepare the onions and pancetta.
- Slice the onion and, if necessary, the pancetta.
- Add 1 tbsp olive oil to a large skillet and heat over medium-high heat.
- Place the sliced onions in the skillet and cook, stirring occasionally, until translucent, lightly brown, and very soft, about 15 minutes. You may need to lower the temperature a bit to avoid browning the onions too quickly.
- Remove the onions and add the pancetta to the pan. Cook until crisp, about 4 minutes.
- Drain the cooked potatoes and give them a rough chop.
- Return the onions to the pan with the pancetta.
- Add the chopped potatoes to the pan and cook all together until the potatoes are browned, about 5-8 minutes.
- Lightly salt and pepper (remember that pancetta is a bit salty).
- Evenly sprinkle the cheese over the potatoes, onion, and pancetta and cook over medium heat until the cheese is melted, about 3 minutes.