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Pancetta and Cheddar New Potatoes

Makes: 8 to 10 servings
Prep 15 mins Bake 350°F 50 mins Stand 5 mins
Pancetta and Cheddar New Potatoes
Ingredients
  •  Nonstick cooking spray
  • 2  pounds  fingerling, new red, or tiny Yukon Gold potatoes, halved
  • 1  cup  chopped onions (2 medium)
  • 4  cloves  garlic, thinly sliced
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  ground black pepper
  • 6  ounces  sliced pancetta or bacon, chopped
  • 3/4  cup  shredded white cheddar cheese (3 ounces)
Directions

1. Preheat oven to 350 degrees F. Coat a 13x9x2-inch baking pan with cooking spray. Add potatoes, onions, and garlic to prepared pan. Sprinkle with thyme, salt, and pepper. Cover with foil.

2. Bake for 50 to 55 minutes or until potatoes are tender when pierced with a fork, stirring once halfway through baking.

3. Meanwhile, in a large skillet cook pancetta over medium-high heat until crisp, stirring occasionally. Drain off fat.

4. Place half of the potato mixture in a 2-quart casserole. Sprinkle with half of the pancetta and half of the cheese. Repeat layers. Return to oven and bake 15 to 20 minutes more or until cheese is melted.

Nutrition Facts (Pancetta and Cheddar New Potatoes)
  • Servings Per Recipe 8,
  • cal. (kcal) 208,
  • Fat, total (g) 10,
  • chol. (mg) 26,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 146,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 585,
  • Potassium (mg) 565,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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