Scalloped Potatoes

Ingredients:
1 teaspoon unsalted butter 2 tablespoons olive oil
6 ounces pancetta or bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced Salt
Freshly ground black pepper
3 teaspoons minced garlic 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices
1 cup grated Gruyere, or Swiss cheese
2 cups heavy cream or half-and-half

Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 4 minutes. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the and garlic and cook 1 minute. Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with salt, and top with a layer of the onions followed by more potatoes and onions. Repeat with remaining ingredients. Add the cream, top with cheese and cover with foil. Roast until nearly all the liquid has been absorbed, about 1 hour to 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes. Remove from the oven and let sit for 10 minutes before serving. Tip Its good to place a pan under baking dish incase it boils over in the oven.

-Milton Cowboy