There's nothing more comforting than this potato cheese skillet in the cold season!Made with potatoes, onions, pancetta and cheeses, this recipe is called Tartiflette in the Haute-Savoie region and is simply amazing served as main or side dish.Read the tips below to know more about the cheeses you can use, but I'm sure this recipe will warm your heart!
Put olive oil and butter in a large non-stick pan, add the cubed potatoes, salt to taste, mix well, add 1/2 tbsp of water, cover with a lid and cook over medium-low heat for about 20 minutes or until the potatoes are fork tender but still firm. Stir occasionally.
Meanwhile in a skillet cook pancetta strips until crispy.
Remove the crispy pancetta with a colander and set aside.
Clean and chop the onions, place them into the pancetta skillet and cook over low-medium heat with a lid for about 15 minutes or until translucent. When the onions are done, turn the heat off.
Add cooked potatoes and 2/3 of crispy pancetta into the onions, add black pepper to taste and mix until combined.
Add sliced cheeses and the remaining pancetta on top.
Bake in preheated fan + grill oven and bake at 220°C-420°F for about 7 minutes or until the cheeses are melted and golden.
Serve immediately.
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Notes
You can store the leftover in the refrigerator for about 2 days or in freezer for up 3 months.