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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, cook potatoes, covered, in boiling lightly salted water for about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet, heat oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in pan. Set pancetta aside. Add onions to pan. Cook and stir over medium-low heat for about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in pan.
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.
Cover; refrigerate for at least 4 hours or up to 24 hours.
Preheat oven to 350°F. Bake casserole, 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.