- 1-1 ½ lbs baby Yukon gold potatoes
- 1 ½ cup grated Gruyère
- 4 oz La Quercia Pancetta
- Crème fraîche and parsley (or chives) for serving
- Freshly ground black pepper to taste
- Boil potatoes until knife pierces through easily, about 10-15 min. Let cool, roughly crush potatoes with your palm and the skin will easily comes off. Include or discard skin as desired.
- In a large non-stick pan, crisp pancetta on low heat until fat renders and pancetta is crisp but not burnt. Remove pancetta from pan, set aside. Leave rendered fat behind.
- Keep pancetta fat on low heat. Carefully add crushed potatoes and spread out in an even layer. Still on low heat, sprinkle about a cup of grated Gruyère on top, cover and let everything steam for about 5 minutes.
- Use a wooden spoon to further break up the potatoes and gently stir in the melted cheese. Crumble up your reserved cooked pancetta. Add half of the pancetta crumbles, another ½ cup of grated Gruyère and stir everything to combine. Spread pancake out evenly and flatten with a spatula. Turn heat up to medium-high and cook until the bottom of potatoes is golden, about 5 min. Press down and check occasionally.
- Carefully flip pancake by putting a large serving plate over the pan and turning it over so the bottom is facing up. Things will be hot so use a dish towel if needed. Slide the pancake back into the pan, golden side facing up. Cook for about 3 more min, pressing down once in a while. When ready, slide pancake onto the serving plate.
- Cut into wedges and serve with parsley, crème fraîche and remaining pancetta crumbles. Be careful about adding salt because the Gruyère and pancetta already provide a good amount of seasoning and flavor.
Recipe & Photo by Lucia Lee @FoodMinimalist