Tuesday, April 9, 2013

Gorgonzola Potatoes with Panceta, Onion and Peppers

I know, another potato recipe? The last post was made because it was a,  what needs to be used up before it goes bad dish. This recipe is a take on my mothers dish that I have loved all my life. Its really easy to make. If you have a mandolin I advise using it. You can slice the potatoes and onions super thin and this allows it to cook quicker in the oven. You can also substitute any pepper or potato you like. I love the subtle and sweet  funkiness of Gorgonzola and especially the Sweet creaminess of dolce, but you can substitute your favorite soft blue cheese. I hope you enjoy!

Ingredients: serves 2

1/2 pound potatoes
1 medium white onion
1/2 poblano pepper
3 or 4 slices of Pancetta or bacon
3 ounces of Mountain Gorgonzola Dolce
Parsley for garnish
Dry white wine
Salt and Pepper

Saute your Pancetta until crispy. In the mean time slice your onions as thin as you can get them and dice the pepper very fine. After you have pulled the pancetta out of the skillet throw the onions and peppers into the pancetta fat. Saute on med-low until they are a light brown and very soft. Add a little white wine if it starts to dry out while cooking down.

Slice your potatoes as thin as you can. Oil the bottom of a small baking dish. Line the bottom of the baking dish with a layer of potatoes.

 Next place the onion and pepper mixture on top of the potatoes.

 Then crumble half the pancetta over the onion and pepper mixture. Add another layer of potatoes, onion and peppers. Finally crumble the Mountain Gorgonzola Dolce and the remaining pancetta over the top.

Place into a 350* oven for 25 to 30 mins or until its brown on top.  Finish with some chopped parsley or Basil.

I served this as a side dish with a Pecan smoked Rib-Eye, Venison sausage, and some black truffle deviled eggs! 

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