Subj : BH&G 3143
To   : All
From : Dave Drum
Date : Sun Jun 27 2021 10:41:02

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Onion & Potato Breakfast Casserole
 Categories: Potatoes, Vegetables, Cheese, Dairy, Pork
      Yield: 8 Servings
 
      4 c  Sliced golden potatoes; 1/8"
    1/4    " thick
      1 tb Olive oil
      2 oz Pancetta; chopped
      3 c  Thin sliced sweet onions
           Butter
      6 lg Eggs; lightly beaten
    1/2 c  Milk
      1 c  Shredded Gruyere or
           - Emmenthal cheese
      1 ts Salt
      1 ts Snipped fresh rosemary
    1/2 ts Ground black pepper
 
  In a large saucepan cook potatoes, covered, in boiling
  lightly salted water about 5 minutes or until slightly
  tender but still firm. Drain; set aside. In a large
  skillet heat olive oil over medium-high heat. Add
  pancetta; cook until lightly browned. Using a slotted
  spoon, remove pancetta, reserving drippings in skillet.
  Set pancetta aside. Add onions to skillet. Cook and stir
  over medium-low heat about 20 minutes or until lightly
  browned and very tender. Remove from heat. Carefully stir
  potatoes and pancetta into onions in skillet.
  
  Lightly butter a 2 quart rectangular baking dish. Spread
  potato mixture into prepared dish. In a medium bowl whisk
  together eggs and milk. Add cheese, salt, rosemary, and
  pepper; stir until well mixed. Pour evenly over potato
  mixture in baking dish.
  
  Set oven @ 350ºF/175ºC.
  
  Bake, uncovered, for 45 to 50 minutes or until golden and
  a knife inserted in the center comes out clean. Let stand
  for 15 minutes before serving.
  
  MAKE-AHEAD: Prepare as directed. Cover; chill for at least
  4 hours or up to 24 hours. Set oven @ 350ºF/175ºC.
  Bake, uncovered, for 45 to 50 minutes or until golden and
  a knife inserted in the center comes out clean. Let stand
  for 15 minutes before serving.
  
  Makes: 8 servings
  
  Better Homes & Gardens | April 2016
  
  MM Format by Dave Drum - 12 April 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

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