Pancetta & Potato Bake with Provolone Cheese

Comforting and full of flavour, this Pancetta & Potato Bake is the perfect side dish for gatherings or Sunday lunches. Layers of tender potato, crispy pancetta, sweet onion, and melty provolone come together with thyme and garlic to create a rich, savoury bake that’s golden on top and irresistibly creamy inside. Serve warm or at room temperature—either way, it’s bound to steal the show.

Ingredients

• 800g waxy potatoes (like Dutch creams), peeled and thinly sliced
• 100g Re & Sons Pancetta, finely chopped
• 1 small onion, finely sliced
• 150g Fontina or Provolone cheese, grated
• 2 garlic cloves, minced
• 2 tbsp butter, plus extra for greasing
• 1 tbsp fresh thyme leaves
• Salt and pepper

Method

1. Preheat oven to 180°C. Grease and line a 20–22cm springform tin or baking dish with baking paper.
2. In a pan, sauté pancetta and onion together in a little butter until soft and golden. Stir in garlic and cook 1 minute more.
3. In a bowl, combine sliced potatoes, thyme, cheese, pancetta-onion mix, salt, and pepper.
4. Layer the mixture evenly in the tin, pressing down lightly. Dot with butter. Top with more cheese.
5. Cover with foil and bake for 45 minutes. Remove foil and bake a further 25–30 minutes until golden and crisp.
6. Let cool slightly before slicing. Serve warm or at room temp.

Serve alongside roasted meats, leafy salads, or enjoy it simply on its own. However you plate it, every bite is rustic, hearty, and sure to please.